Recipe: Summer prawn salad

Prawn Courgettie with Walnut Pesto

words and photography by Ellen Stanton

Craving pasta but you know that holiday is a few weeks away? This fabulous dish is a lighter alternative to spaghetti, filled with lots of veggies and won’t leave you feeling sluggish. No spiralizer? Do not worry, grab yourself a peeler instead! I have complemented it with my wonderful walnut pesto, which should make more than enough, so it can be stored in the fridge for a rainy day. Use the courgettie and pesto as a base, then build whatever toppings you want. I find sweet cherry tomatoes, olives and juicy king prawns make a lovely combination.

Method

1. Begin making the pesto by adding the basil and walnuts to a food processor and pulsing until the walnuts and basil leaves are finely chopped.

2. Add the garlic and parmesan and blend again until combined.

3. Slowly add the olive oil, whilst blending at the same time, until everything is combined. I like mine with a bit of texture but blend until you reach your preferred consistency. Set this aside whilst you start to create the rest of the dish.

4. Grab your spiralizer (or peeler) and spiralize the courgettes.5. Slice the cherry tomatoes in half.

6. Fry the prawns on a medium heat in some oil for 4-5minutes until they turn pink, then set aside.

7. Put 2 tbsp of the pesto into the frying pan, then add the spiralized courgettie and fry for 1 minute. You can fry it a little longer but I just don’t like soggy courgettie!

8. Mix your rocket/spinach/watercress into the courgettie then serve this into two bowls.

9. Top this with the olives, cherry tomatoes and king prawns. You can also add some more chopped walnuts and parmesan if you wish.

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