140 g large raw peeled king prawns , from sustainable sources
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
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
By Rachel Young
Tap For Ingredients
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 a 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.