Prawns, roasted courgettes and chery tomatoes
Enjoy this fresh and slightly spicy dish on warm summer evenings.
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Ingredients
Portions:
4
200 g
prawns, peeled and deveined
1 piece
courgette, sliced
100 g
cherry tomatoes, halved
1 piece
yellow carrot, julienned
2 tbsp
Casa olive oil
1 clove
garlic, minced
1 tsp
chilli spice
0.5 tsp
smoked paprika
0.25 tsp
fine salt
0.25 tsp
ground white pepper
1 bunch
fresh coriander, chopped
1 bunch
fresh chervil, chopped
1 bunch
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (400°F).
- In a baking dish, toss the sliced courgette, halved cherry tomatoes, and julienned yellow carrot with 1 tbsp of Casa olive oil, minced garlic, 0.25 tsp of fine salt, and 0.25 tsp of ground white pepper. Roast for 15 minutes.
- Meanwhile, in a bowl, combine the prawns with 1 tbsp of Casa olive oil, 1 tsp of chilli spice, and 0.5 tsp of smoked paprika. Mix well to coat.
- After the vegetables have roasted for 15 minutes, add the prawns to the baking dish and return to the oven for an additional 5 minutes, or until the prawns are cooked through and opaque.
- Remove from the oven and garnish with chopped fresh coriander, chervil, and flat-leaf parsley. Serve immediately.
For a less spicy version, reduce the amount of chilli spice according to taste.