Serves: 2-4 - Time:
There may be quite a few courgette recipes to follow as my garden plants have finally sprung into action. Not that I’m complaining. A crisp, sweet, freshly-picked courgette bears little resemblance to the rather spongy bitter supermarket offerings. The simplicity of this salad really does rely on quality ingredients so beg a green-fingered friend for some homegrown courgettes if possible and buy raw prawns rather than cheating with cooked ones. This is one of my favourite things to eat at the moment as I’m particularly busy with work so I need something quick, easy and satisfying to throw together -and the fact that it is a healthy balance of ingredients is an added bonus.
- 3 tablespoons extra virgin olive oil
- 250g raw shelled prawns
- 400g courgettes, about 2-3 medium-sized ones, topped and tailed
- 2 fat garlic cloves, peeled and crushed
- 1 medium sized preserved lemon, halved, pips removed and finely diced
- Juice of half a lemon
- 5-6 sprigs oregano or marjoram, leaves removed
- Heat one tablespoon of the oil in a large frying pan and add the prawns. Cook for one minute, turn them over and continue to cook for a further one to two minutes until the prawns are pink. Tip out into a mixing bowl. Don’t bother cleaning the pan-you can use it to cook the courgettes.
- Cut each courgette in half lengthways and then cut each half in half again lengthways. Cut these lengths into 2cm thick slices. Heat the remaining oil in the frying pan and sauté the courgettes over a high heat for about 4 minutes, leaving the pieces to brown before turning them over. Add the garlic and cook for a minute then tip the courgettes into the prawns. Season with salt and pepper and stir in the preserved lemon, lemon juice and oregano leaves. Serve straight away or leave to eat at room temperature.