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Lemony prawn courgetti
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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
Instructions:
  • 1. Preheat the oven to 200ºC/400ºF/gas 6. 2. Devein the prawns and place them in a mixing bowl. 3. Add half of the lemon zest, half of the lemon juice, sea salt, and black pepper to the prawns. Stir well and set aside. 4. Roast the cherry tomatoes on a small baking tray in the hot oven for 6 to 7 minutes until they begin to burst. 5. Use a spiralizer or julienne peeler to slice the courgette into courgetti. Set aside. 6. Slice the garlic and chilli. Fry in oil until lightly golden, then add the prawns and cook for 2 to 3 minutes. 7. Add the courgetti and cherry tomatoes to the pan with the remaining lemon juice. Cook for 1 minute, tossing often. 8. Toast pine nuts in a dry pan until golden, then crush lightly. 9. Divide the prawn and courgetti mixture between plates. Sprinkle with crushed pine nuts, drizzle with oil, and serve.

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