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
Preheat the oven to 200ºC/400ºF/gas 6.
Devein the prawns, then place in a mixing bowl.
Grate in half the lemon zest and squeeze in half the juice, then season with sea salt and black pepper.
Give it all a good stir, then leave to one side for the flavours to mingle while you prepare the rest of the dish.
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.
Meanwhile, use a spiralizer or julienne peeler to finely slice the courgette into long, thin strips of courgetti. Set aside.
Peel the garlic, then finely slice with the chilli.
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.
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.
Meanwhile, toast the pine nuts in a dry pan until golden, then lightly crush.
Divide between plates, scatter over the crushed pine nuts, drizzle over a little oil, and serve.