EmiEats Courgette & Prawn Salad

Summer! Summer! Summer!

So it's fair to say I'm excited for summer...literally counting down the days until I jet off on holiday!

One day this week a couple of friends came over for a girly catch-up over lunch, so I made a few bits and bobs, like a mixed grain salad (Summer Salads) and baked tortilla chips (Chips, Dips & Taquitos). I decided to try something a little different that combines a few of my favourite things; courgettes, prawns and chilli. This salad is ideal for summer barbecues and parties as it is light and full of complimenting flavours and contrasting colours. The ingredients have a range of health benefits. Courgettes are low in calories and a decent source of vitamin C, and prawns are a great source of vitamin E and protein.

Ingredients:

- 1 courgette

- 1 bag of prawns (I used frozen prawns as they tend to be cheaper)

- 1 garlic clove

- Sweet Chilli sauce (I used Blue Dragon)

- Olive Oil (I used an olive oil infused with lemon)

- Lemon juice

- Fresh mint

Method:

1) Using a peeler, slice the courgette into ribbons. Roll the ribbons into small rolls and place them on a plate. You'll get left with a cube core, as the centre seeds will be virtually impossible to peel. Just from a display point of view, I tried to arrange the rolls to show a variation of colour, so that the green edges aren't grouped too close together and evenly spread around the plate.

2) Heat a pan and drizzle with a little oil. Lightly pan fry the prawns and coat them with a diced up clove of garlic, a couple tablespoons of sweet chilli sauce and about half a teaspoon of lemon juice.

3) Remove the prawns from the pan to cool. Leave the sauce in the pan and simmer it down until it thickens and the flavour becomes more concentrated.

4) Once the prawns are cool, carefully spread them across the top of the courgette rolls.

5) Drizzle the sweet chilli sauce all over, add a little water if it's a bit thick (this can happen due to the additives within the shop bought sweet chilli sauce).

6) Shred a small handful of mint leaves and scatter over the top!