PRAWN AND COURGETTE WITH MINT PILAF

PREP AND COOK TIME 40 MINS | SERVES 4

INGREDIENTS

20 medium-size prawns, cleaned

60g butter

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

METHOD

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.