Serves 2
INGREDIENTS
50 ml extra-virgin olive oil, plus extra
1 garlic clove, finely crushed
120 ml lemon juice
Sea salt and freshly cracked black pepper, to taste
3 zucchinis, about 300 g
260 g green prawns, butterflied
1 bird’s-eye chilli, deseeded and thinly sliced
3 tablespoons baby capers
20 g parsley, roughly chopped
2 large handfuls of rocket, about 100 g
Lemon wedges, to serve
40 g Parmesan cheese, grated, to serve
METHOD
1 Whisk together 50 ml oil, the garlic and lemon juice and season with salt and pepper. Set dressing aside.
2 To make zucchini noodles, using a mandolin or spiral vegetable cutter, slice the zucchini into fine strips and then julienne with a sharp knife. Pour dressing over noodles and toss to combine.
3 Meanwhile, heat a small frying pan with an extra teaspoon of olive oil and very quickly sauté the prawns so they are just translucent, a couple of minutes. Remove from the heat.
4 Toss the chilli, capers, parsley and rocket in a bowl. Add the dressed zucchini noodles and prawns and toss again. Serve immediately with fresh lemon wedges and Parmesan.
Get Commando Fit Cookbook by Commando Steve Willis published by Hachette Australia ($29.99)
