Warm Roasted Courgette & Prawn Salad with Garlic Butter Dressing

Ingredients

• 3 courgettes
• 400 g raw king prawns
• 3 clove garlic
• 30 g butter
• 3 tbsp olive oil
• 1 lemon
• 80 g rocket
• 0.5 tsp dried chilli flakes

Method

1. 1

   Preheat the oven to 220°C. Slice the courgettes into thick ribbons or rounds, toss with 2 tbsp olive oil and seasoning. Roast for 18–20 minutes until golden and tender.

2. 2

   Crush the garlic. Heat butter and remaining olive oil in a frying pan over high heat. Add garlic and chilli flakes, fry for 30 seconds, then add the prawns.

3. 3

   Cook the prawns for 2–3 minutes, stirring, until pink and cooked through. Add a squeeze of lemon juice and toss to coat.

4. 4

   Arrange rocket on a warm platter. Top with the roasted courgettes and tip over the prawns along with all the garlic butter from the pan.

5. 5

   Finish with lemon zest and serve immediately.