Zucchini & Prawn Salad (Serves 2) Ingredients
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200g fresh raw prawns, peeled2 x 200g zucchini, peeled into ribbons 100g frozen green peas, thawed50g cherry tomatoes, chopped in half
100g red onion, sliced30ml freshly squeezed lemon juice 1 garlic clove, crushed1/2 tsp. chili flakes5ml extra virgin olive oil
Dairy-Free Basil Pesto Dressing
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30ml extra virgin olive oil 40g basil leaves
20g pine nuts 20g cashews
1 garlic clove, crushed
Himalayan salt
Method
- Begin by marinating the prawns with garlic, chili and lemon juice
- Heat olive oil in a grill pan over medium temperate and pan cook the prawns for 2-3minutes or until cooking to liking. Once cooked set aside
- In a food processor, add the basil leaves, pine nuts, cashews and garlic and process for
20-30 seconds or until the basil is finely chopped
- Keeping the food processor on, add in the olive oil and continue processing until asmooth texture forms. If you are having difficulties blending the ingredients use a mortar and pestle
- Season with Himalayan salt
- Heat a non-stick fry pan over medium heat and add the zucchini ribbons, greenpeas,