Courgette And Prawn Salad Recipe

This is a perfect salad for a light lunch.

To make it heartier for dinner, toss in 350g of cooked quinoa or boiled new potatoes, and eat it warm or at room temperature.

Serves: 4
Prep Time: 5 Minutes
Cook Time: 20 Minutes

Ingredients

• Zest and juice of 1 lemon
• 60ml low-fat sour cream
• 2 tsp Dijon mustard
• Salt and black pepper
• 2 tsp olive oil, to brush
• 2 courgettes, cut into chunks
• 20 prawns, peeled and deveined
• 200g mixed salad leaves

Instructions

1. 
   

   Mix the lemon zest and juice, sour cream and mustard in a large bowl and season with salt and pepper.

   
   
2. 
   

   Lightly brush a grill pan with half of the oil and heat over a high heat. Add the courgette and cook for 2-3 minutes, turning once, until lightly charred and slightly soft.

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3. 
   

   Add the courgette to the bowl with the dressing and set aside.

   
   
4. 
   

   Brush the pan with the remaining oil. Cook the prawns in batches for 3-4 minutes, turning once.

   
   
5. 
   

   Add the prawns and salad leaves to the bowl with the courgette, then toss and serve.

   
   

Per serving: 185kcals, 6.9g fat (2.6g saturated), 4.6g carbs, 24.8g protein, 12g fibre, 1.7g sugar, 0.3g sodium.

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