2013-02-07
Prawn, Lemon and Zucchini Salad
Ingredients
- 2 lemons, peeled and flesh roughly chopped
- 60 gms light sour cream
- 2 tsp dijon mustard
- 1 tbl warm water
- 2 tsp olive oil
- 2 large zucchini, halved, cut into chunks
- 20 green prawns, peeled (tails intact), de veined
- 2 cups baby frisee (curly endive) or other baby salad leaves
- Salt and pepper
- Servings : 4
- Prep Time : 10 mins
- Cooking Time : 10 mins
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Method
- Mix the lemons, sour cream and mustard and warm water in a large bowl, then season.
- Lightly brush a char grill pan or fry pan with 1 teaspoon of oil and place on a high heat.
- Add the zucchini and cook, turning after 2-3 minutes or until lightly charred and slightly softened and then set aside.
- Brush the pan with the remaining oil and cook the prawns in batches over a high heat for 5 minutes or until cooked through.
- Put prawns, salad leaves and zucchini in a bowl, pour over the dressing and toss well.
This is a recipe which I created from a couple of different sources as I love prawns and lemons and love it even more when I have a recipe my husband can cook on the BBQ.
Recipe Category: Mains & Sides
