What you’ll need

Serves 2

  • 3 courgettes, cut in to spaghetti strips*
  • 250g prawns, shelled, deveined & cut into bite size
  • 2 cloves garlic, sliced
  • 1 teaspoon chilli, chopped (optional)
  • 50g peas
  • zest of one lemon
  • a handful of mint leaves
  • 1 tablespoon parmesan, grated
  • 1 tablespoon olive oil
  • Salt and pepper

*This can be done with the help of a julienne peeler. If you don’t have one, you can use a regular vegetable peeler to make 1/2-inch wide ribbons of courgette instead.

The easy bit

  1. In a large pan, sauté garlic and chilli in olive oil over medium heat until fragrant. Then add prawn meat and cook until opaque.
  2. Add courgette and peas and stir until the courgette is just wilted. Season well with salt and pepper.
  3. Finish off with lemon zest and mint & serve with sprinkle of parmesan.
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