Ingredients
140g large peeled king prawns, 1 lemon, 120g ripe cherry tomatoes (on the vine) 3 medium courgettes, 1 clove of garlic, ½ fresh red chilli, extra virgin olive oil, 20g pine nuts.
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Place prawns into a mixing bowl
- Grate in half the lemon zest and squeeze in half the juice, season with salt and black pepper stir and leave to one side.
- Put the cherry tomatoes on a small baking tray and roast in the oven for 6-7 minutes.
- Use a spiralizer to slice the courgette into long thin strips of courgetti. Set aside.
- Peel the garlic and finely slice with the chilli.
- Place a frying pan over medium heat and add a drizzle of oil tip in the garlic, chilli and fry until golden, then add the prawns and cook until cooked through.
- Place courgetti in the pan along with cherry tomatoes, squeeze over the remaining lemon juice, cook for 1 minute until everything is hot.
- Toast pine nuts in a dry pan until golden, then crush.
- Serve your courgetti, scatter over pine nuts and serve!
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