Prawn and pomegranate cocktail
The ideal addition to an Easter brunch! A delightful prawn cocktail with pomegranate seeds and courgette ribbons. The flavours all combine to create an extra taste sensation.
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Preparation method
- Use a vegetable peeler to make thin ribbons from the courgettes. Slice the ribbons lengthwise into thin strips. Heat 1 tablespoon of olive oil in a frying pan. Fry the courgettes on a high heat in about 2 minutes until tender. Season with salt and pepper. Leave to cool.
- Cut off the top of the pomegranate. Cut through the shell at the segments and break the fruit open. Remove the seeds.
- Thinly slice the garlic and chop the dill. Mix the prawns with the rest of the olive oil , garlic, dill and pepper. Season with salt to taste.
- Divide the salad leaves, courgette ribbons, prawns and pomegranate seeds over four glasses.
- Tip: Garnish with a lemon slice to squeeze over the cocktail.
Nutrition value per person/bite
- Energy
- 90 kcal
- Protein
- 3 g
- Fat
- 5 g
-
- Saturated
- 1 g
- Carbohydrate
- 7 g
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- Sugars
- 6 g
- Fibers
- 1 g
