INGREDIENTS

FOR THE SALAD

1 medium courgette, sliced 1 red pepper, sliced

3 spring onions, sliced 6 long stems of rainbow chard, stems sliced and leaves roughly chopped 100g cooked chickpeas

FOR THE DRESSING

1 lemon, juice

4 tbsp rapeseed oil

½ tsp fennel seeds, slightly crushed

½ tsp sugar

Salt and freshly ground black pepper

FOR THE PRAWNS

1 lemon, juice and zest 2 cloves garlic, sliced

½ red chilli, finely chopped 250g de-veined prawns, shells removed

3 tbsp chopped parsley

4 or 5 sprigs of fennel, to decorate

Lemon wedges, to serve

METHOD

1 Heat a large frying pan or a wok with some olive oil. Add the courgette slices and sauté until lightly golden on both sides. Add the red pepper slices, spring onions, stems of the rainbow chard and sauté until just cooked. Remove from the pan and add to a bowl with the chickpeas.

2 Place the roughly chopped leaves of the chard in a saucepan with a little oil and sauté until just wilted. Remove and place in the bowl with the veg and chickpeas.

3 To prepare the dressing, mix all the ingredients for the dressing in a jar, seal with the lid on and shake well.

4 To cook the prawns, combine the lemon juice and zest, garlic cloves, red chilli and prawns together and mix well. Leave to marinate in the fridge for 5 minutes. Add a little more oil and heat the pan or wok. Add the prawns and the juice and cook for 2 to 3 minutes until the prawns are cooked; they will be pink and golden.

5 To assemble the salad, mix the bowl of courgettes, red peppers, spring onion and rainbow chard together with some dressing and arrange onto a serving platter. Arrange the prawns over the top of the salad, garnish with sprigs of fennel and thinly lemon wedges. Serve warm with a little extra dressing.