Warm Roasted Courgette & Prawn Salad with Garlic Butter Dressing
Ingredients
- 3 courgettes
- 400 g raw king prawns
- 3 cloves garlic
- 30 g butter
- 3 tbsp olive oil
- 1 lemon
- 80 g rocket
- 0.5 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 265 kcal
- Protein
- 19.8 g
- Carbohydrate
- 5.4 g
- of which sugars
- 4.1 g
- Fat
- 17.6 g
- of which saturates
- 5.7 g
- Fibre
- 3.1 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
Cook the prawns for 2–3 minutes, stirring, until pink and cooked through. Add a squeeze of lemon juice and toss to coat.
- 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
Finish with lemon zest and serve immediately.
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