The finished recipe. Prawn and Courgette Ribbon Salad with Feta and MintIngredients 1 to 6. 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 oilIngredients 7 to 10. Juice of half a lemon Lemon juice. Half a red chilli, finely chopped Fresh red chilli. A handful, torn Fresh mint. To taste SaltStep 1. Boil the peas for two minutes, drain and run them under the cold tap.Step 2. Peel the courgettes into ribbons, salt them in a colander and leave them for five minutes, then pat dry with kitchen paper.Step 3. Toast the pine nuts in a dry pan until they colour, shaking it so they do not catch.Step 4. Whisk the oil, lemon and chilli together, toss the ribbons, peas and prawns through it, then add the feta, mint and pine nuts.
Fuel8
