PRAWN AND COURGETTE WITH MINT PILAF
PREP AND COOK TIME 40 MINS | SERVES 4
20 medium-size prawns, cleaned
1 tbsp olive oil
150g white onion, finely chopped
2 cloves garlic, finely chopped
1 fresh small red chilli, finely chopped
300g white long-grain rice
1 tsp finely grated lemon rind
4 tbsp non-alcoholic white wine
375ml hot fish stock
360g courgettes, coarsely grated
FOR MINT LEMON DRESSING,
FINELY CHOP: 2 medium lemons (280g), peeled, segmented
1 cup loosely packed fresh flat-leaf parsley leaves
½ cup loosely packed fresh mint leaves
4 tbsp olive oil
Salt, to taste
Heat butter and oil in a saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add rice, rind and non-alcoholic wine; cook until liquid has evaporated.
Stir in hot stock, bring to the boil. Reduce heat to low, stirring; cook, covered, 10 mins. Stir courgette into rice mixture; top with prawns. Cover; cook 5 mins. Remove from heat; stand, covered, 5 mins.
Serve with lemon mint dressing.