Prawn Saganaki with Courgette Noodles

Tinned cherry tomatoes make a fruity and delicious sauce, but you could use tinned plum tomatoes instead. Hands-on time 15min. Cooking time about 35min. Serves 4 2tbsp olive oil, plus extra to drizzle

4 garlic cloves, crushed ¼-½tsp crushed chilli flakes, to taste

2 x 400g tins cherry tomatoes

150ml white wine, we used Chardonnay 1tsp sugar

4-5 courgettes, about 1.1kg, spiralized or peeled into ribbons using a Y-shaped peeler, then cut in ½ lengthways

Large handful dill, roughly chopped 300g raw peeled jumbo king prawns

75g feta, crumbled

1 small baguette, sliced

1 Heat 1tbsp oil in a large, deep frying pan over medium heat. Add garlic and chilli flakes and cook, stirring, for 1-2min, until

fragrant. Add tomatoes, wine, sugar and seasoning. Bring to the boil, then reduce heat slightly and bubble gently for 20-25min, until reduced.

2 Meanwhile, heat remaining 1tbsp oil in a large frying pan or wok over medium heat. Add courgettes and fry for 6-7min, until tender, turning gently (with tongs is easiest) to avoid breaking them up. Stir in most of the dill and season generously.

3 Stir prawns into the tomato sauce and cook for 3-4min, until opaque; check seasoning.

4 Arrange the courgette noodles on a large platter, or divide between 4 shallow bowls, and spoon on prawn sauce. Sprinkle over feta, remaining dill and freshly ground black pepper. Drizzle with oil; serve with the bread. PER SERVING 374cals, 27g protein, 12g fat (4g saturates), 33g carbs (14g total sugars), 6g fibre