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

1. Start by toasting your pine nuts in the frying pan – until they’re golden brown. Set aside
2. Wash, finely chop and fry the spring onions in a small amount of olive oil, in your frying pan. Set aside
3. Using a potato peeler or a mandolin slice the courgette long ways so you have long, thin strips of courgette.
4. Place the courgette in your salad bowl
5. Prepare the dressing mixing all the ingredients together. Set aside
6. If you have raw prawns, crush a clove of garlic
7. Mix the garlic with the prawns, adding a splash of olive oil
8. Cook the prawns in the frying pan, until they’re pink
9. Add the spring onions to your courgette in the salad bowl
10. When your prawns have cooled, add them and the pine nuts to the salad bowl
11. Sprinkle the salad with parmesan shavings
12. Re-mix your dressing and add to the top of the salad
13. 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