Zucchini & Prawn Salad (Serves 2)
Ingredients: 200g fresh raw prawns, peeled; 2 x 200g zucchini, peeled into ribbons; 100g frozen green peas, thawed; 50g cherry tomatoes, halved; 100g red onion, sliced; 30ml freshly squeezed lemon juice; 1 garlic clove, crushed; 1/2 tsp chilli flakes; 5ml extra virgin olive oil. Dairy-Free Basil Pesto Dressing: 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 the garlic, chilli and lemon juice. Heat olive oil in a grill pan over medium temperature and pan-cook the prawns for 2-3 minutes, or to your liking, then set aside.
For the dressing, add the basil leaves, pine nuts, cashews and garlic to a food processor and process for 20-30 seconds until the basil is finely chopped. Keeping it running, add the olive oil and continue until a smooth texture forms (use a mortar and pestle if needed). Season with Himalayan salt.
Heat a non-stick fry pan over medium heat and add the zucchini ribbons, green peas, cherry tomatoes and red onion, sautéing briefly until just warmed through. Toss with the prawns and basil pesto dressing, divide between two plates and serve.