LEMONY PRAWN COURGETTI

RIPE CHERRY TOMS, FRESH CHILLI & PINE NUTS

NUTRITION PER SERVING

Calories: 24112%

Fat: 12.2g17%

Saturates: 1.4g7%

Sugars: 8.1g9%

Salt: 0.56g9%

Protein: 24.2g48%

Carbs: 8.8g3%

Fiber: 0.8g-

INGREDIENTS

• 140 g large raw peeled king prawns , from sustainable sources

• 1 lemon

• 120 g ripe cherry tomatoes , on the vine

• 3 medium courgettes

• 1 clove of garlic

• ½ a fresh red chilli

• extra virgin olive oil

• 20 g pine nuts

METHOD

1. Preheat the oven to 200ºC/400ºF/gas 6.

2. Devein the prawns, then place in a mixing bowl.

3. Grate in half the lemon zest and squeeze in half the juice, then season with sea salt and black pepper.

4. Give it all a good stir, then leave to one side for the flavours to mingle while you prepare the rest of the dish.

5. Put the cherry tomatoes on a small baking tray and roast in the hot oven for 6 to 7 minutes, or until they’re starting to burst.

6. Meanwhile, use a spiralizer or julienne peeler to finely slice the courgette into long, thin strips of courgetti. Set aside.

7. Peel the garlic, then finely slice with the chilli.

8. Place a frying pan over medium-high heat and add a drizzle of oil. Tip in the sliced garlic and chilli and fry until lightly golden, then add the prawns and cook for a further 2 to 3 minutes, turning regularly until nearly cooked through.

9. Place the courgetti in the pan along with the cherry tomatoes, then squeeze over the remaining lemon juice. Cook, tossing often, for 1 minute, or until everything is hot.

10. Meanwhile, toast the pine nuts in a dry pan until golden, then lightly crush.

11. Divide between plates, scatter over the crushed pine nuts, drizzle over a little oil, and serve.