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Lemon Prawn, Zucchini & Dill Salad with Tomato & Caper Salsa

Serves 4
  • Steps
  • Ingredients

Steps

  • For the salsa combine all ingredients but salt and pepper in a bowl. Season. Set aside.
  • For the zucchini salad combine all the ingredients in a bowl, season, and set aside for the flavours to infuse.
  • Meanwhile toss the prawns in lemon zest, salt and pepper. Heat the olive oil in a saucepan over high heat. Cook prawns for 2 minutes on one side. Turn to the other side and cook for a further minute or until just cooked through.
  • Stir the cooked prawns through the zucchini salad.
  • To serve, divide salsa between 4 plates and top each with some of the prawn and zucchini salad.
  • If desired, garnish with dill, thinly sliced black garlic and edible flowers.

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