Ingredients
-
2
mixed-colour courgettes
,
(300g)
-
1
bunch of
mixed soft herbs, such as dill, flat-leaf parsley, chervil, chives
, (30g)
-
1
fresh red chilli
-
1
lemon
-
75
g
higher-welfare chorizo
-
165
g
raw peeled king prawns
, from sustainable sources
-
1
x 250g
pouch of Super tomato & olive quinoa
Method
- Cut
the courgettes into ribbons with a speed peeler and place in a bowl.
Finely chop the herbs and chilli (desseed, if you like) and add to the
bowl, reserving a handful for later. Grate over the lemon zest and
squeeze in the juice of one half. Toss everything together, season to
taste with sea salt and black pepper and set aside.
- Finely chop
the chorizo, then place in a large frying pan on a high heat and cook
for 1 minute, until the chorizo is sizzling and releasing its oils.
- Add the prawns to the pan and cook for 2 minutes, until pink and cooked through.
- Meanwhile, pop the quinoa in the microwave and cook according to the packet instructions.
- Once cooked, tip the quinoa into the pan, toss everything together, then divide between two plates.
- Scatter
with the reserved chopped herbs and chilli, squeeze over the lemon
juice and serve with the courgette salad on the side. Boom!
Recipe courtesy of Jamie Oliver https://www.jamieoliver.com/recipes/prawn-recipes/...
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