Prawn and Courgette Ribbon Salad with Feta and Mint

Make prawn and courgette ribbon salad with feta and mint, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Cooked prawns, peeled (Cooked weight, as sold chilled.)
200 g Courgette (Two small ones. Peel them into ribbons with a vegetable peeler and stop when you reach the seedy core.)
60 g Frozen peas
25 g Feta
10 g Pine nuts
8 g Olive oil
Juice of half a lemon Lemon juice
Half a red chilli, finely chopped Fresh red chilli
A handful, torn Fresh mint
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Boil the peas for two minutes, drain and run them under the cold tap.
2. Peel the courgettes into ribbons, salt them in a colander and leave them for five minutes, then pat dry with kitchen paper.
3. Toast the pine nuts in a dry pan until they colour, shaking it so they do not catch.
4. Whisk the oil, lemon and chilli together, toss the ribbons, peas and prawns through it, then add the feta, mint and pine nuts.

Contains milk and crustaceans.
Pine nuts are seeds and are not on the UK list of tree nuts, though people with nut allergies are often told to avoid them.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/prawn-courgette-ribbon-salad

AI-generated images illustrating the recipe.

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