Ingredients
2 -3 courgettes depending on size & servings
juice of ½ a lemon
5-6 asparagus spears
1 red bell pepper
iuice and zest of 1 lemon
300 grams prawns, more if you like.
lemon oil for dressing
olive oil to cook asparagus and pepper in
2Tsp chopped fresh dill
Let’s get started
Using a spiral vegetable peeler run it down the length of the Courgette. Pile onto serving platter and squeeze some lemon juice over and gently toss to coat. Now, drizzle a little amount of lemon oil just enough to coat the Courgette noodles (you don’t want a pool of oil on your platter)
Prepare the asparagus: wash and drain on paper towel, pat the heads to remove any excess water.
Snap the hard ends off and slice into 3 pieces cutting on a diagonal. Set aside.
Shell prawns and twist the heads off, set aside. Wash and trim the capsicum then cut into strips.
In a little oil over a medium heat gently sauté them until tender push to the side or place oh a dish while you gently heat the prawns through until they change colour to white and pale pink.
Dice the dill fronds.
Now to assemble the salad, lay the capsicum and prawns over the courgettes, sprinkle with Dill and a squeeze more lemon and drizzle of lemon oil.
This is also nice with a sprinkle of toasted seeds.
I use sunflower, pumpkin and sesame. Toasted nuts are also a tasty addition – almonds or hazelnut work well!
You could use other seafood of your liking.
Try getting the kids involved shelling the prawns ~ be FUN!!