400 g large raw, peeled prawns with tails on
150 g Roma tomatoes, cut into halves or quarters
30 ml lemon juice
Zest of 1 lemon
40 ml olive oil
2 garlic cloves, crushed
2,5 ml dried chili flakes
5 ml dried oregano
Salt and black pepper to taste
200 g feta cheese, broken into chunks
Chopped Italian parsley