Flavour of the Month: Courgette and Prawn Summer Salad
July’s flavour of the month is a summer salad and it’s all about simple, zesty, fresh flavours. I had a very similar dish in Paris last year and it has become one of our absolute favourites. This dish goes brilliantly with a glass of light crisp white wine, some warm bread and is even better shared with friends!
Serves: 2
Prep time: 15 mins
Cooking time: 3 mins
Equipment: 1 x large (flattish) bowl for serving, 1 x frying pan
Ingredients
Olive oil – for cooking
1 x large courgette
1 x pack of raw or cooked prawns (we prefer raw to then cook fresh)
3 x spring onions
1 x clove of garlic
4 tsp Pine nuts
Parmesan shavings for sprinkling on top
Warm bread (optional)
Dressing
100ml olive oil
Juice of 1/2 a lemon
Salt & pepper for seasoning
Instructions
- Start by toasting your pine nuts in the frying pan – until they’re golden brown. Set aside
- Wash, finely chop and fry the spring onions in a small amount of olive oil, in your frying pan. Set aside
- Using a potato peeler or a mandolin slice the courgette long ways so you have long, thin strips of courgette.
- Place the courgette in your salad bowl
- Prepare the dressing mixing all the ingredients together. Set aside
- If you have raw prawns, crush a clove of garlic
- Mix the garlic with the prawns, adding a splash of olive oil
- Cook the prawns in the frying pan, until they’re pink
- Add the spring onions to your courgette in the salad bowl
- When your prawns have cooled, add them and the pine nuts to the salad bowl
- Sprinkle the salad with parmesan shavings
- Re-mix your dressing and add to the top of the salad
- Serve your summer salad! Delicious with warm bread
Top Tips
Keep watching your pine nuts as when they turn, they turn golden very quickly
Make without the prawns for a side dish – lovely with a BBQ
For more delicious recipes:
Flavour of the Month: Simple Summer BBQ Sides
Flavour of the Month: Homemade Pizzas