Prawns are a summer classic, and they are a good source of omega-3 fatty acids, zinc, selenium and iodine. These nutrients are key for great thyroid function, healthy ovulation and progesterone production as well as immune function and healing. We suggest keeping prawns in the freezer to defrost for a quick dinner, although you are welcome to use fresh prawns when they are available.
SERVES 4 | PREP TIME 15 MINUTES | COOKING TIME 10 MINUTES
- 4-5 very large tomatoes
- 2 tablespoons olive oil
- 1 chilli, seeds removed, finely diced
- 1⁄4 cup chopped spring onions
- 1 tablespoon balsamic vinegar
- Zest and juice of 1 lemon
- 1⁄4 cup finely shredded mint leaves
- 4 tablespoons capers, drained from the brine and finely chopped
- 1⁄4 cup pitted and finely chopped Castelvetrano olives (the large green ones)
- 1 clove of garlic, crushed
- Large pinch of Himalayan salt and pepper
- 1 tablespoon olive oil 450g peeled prawns
Cut the tomatoes into large chunks and arrange on a serving plate.
In a large bowl combine the olive oil, chilli, spring onions, balsamic vinegar, lemon zest and juice, mint leaves, capers, olives, garlic, salt and pepper to make a salsa. Mix well so that flavours can combine and infuse.
Heat a pan over a high heat, and once hot, add the olive oil and the prawns and fry them on each side for 2 minutes.
Once the prawns are cooked, add them to the bowl of salsa and toss to coat.
Tip the salsa-covered prawns over the plate of tomatoes and serve alongside a big green salad and some summer sweetcorn.
This recipe is from my cookbook, Grow Younger with Great Food - find out more about it here.