Lemony prawn courgetti

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 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.
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