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Prawn, lemon and grilled zucchini salad

Name: Prawn, lemon and grilled zucchini salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 small lemons, peeled, flesh roughly chopped; 1/4 cup (60g) light sour cream; 2 teaspoons Dijon mustard; 2 teaspoons olive oil, to brush; 2 large zucchini, halved, cut into chunks; 20 green prawns, peeled (tails intact), deveined; 3 cups (about 1) baby frisee (curly endive) or other baby salad leaves (mesclun)

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15m

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Ingredients (7)

2 small lemons, peeled, flesh roughly chopped
1/4 cup (60g) light sour cream
2 teaspoons Dijon mustard
2 teaspoons olive oil, to brush
2 large zucchini, halved, cut into chunks
20 green prawns, peeled (tails intact), deveined
3 cups (about 1) baby frisee (curly endive) or other baby salad leaves (mesclun)

Method

1.

Mix the lemon, sour cream, mustard and 1 tablespoon warm water in a large bowl, then season.
2.

Lightly brush a chargrill pan or frypan with 1 teaspoon of oil and heat on high heat. Add zucchini and cook, turning once, for 2-3 minutes or until lightly charred and slightly softened. Add zucchini to the bowl with the dressing.
3.

Brush the pan with the remaining oil. Cook prawns, in batches, over high heat, for 5 minutes or until cooked through. Add the prawns and salad leaves to the bowl with the zucchini, then toss and serve.