TOMATO AND PRAWN ‘PASTA’

Serves 1

100g courgettes ½ onion, diced 1 clove garlic, crushed Coconut oil or butter 80g mushrooms ½ red pepper 100g chopped tomatoes 1 tsp tomato puree 1 tbsp capers ½ tsp mustard ½ tsp garlic salt 75-100g prawns THINLY slice the courgette into ribbons. Fry the onion and garlic in a pan with a little coconut oil or butter. Next, finely chop the mushrooms and red pepper, add to the pan and fry until the mushrooms are soft. Add the tomatoes along with the tomato puree, capers, mustard and garlic salt. Remove the sauce from the heat and, with a blender or food processor, blitz until smooth and thick. Bring a pan of water to the boil and lightly blanch the courgette ribbons for 2- minutes while you return the sauce to heat to warm through. Drain the courgette ribbons, pour sauce over them and top with the prawns.