Garlic Prawns with Lemon Rice & Courgettes

Ingredients

• 250g basmati rice, rinsed
• 1 lemon, zested and juiced
• 3 spring onions, finely sliced
• 400g raw king prawns, peeled
• 2 tbsp olive oil
• 25g butter
• 4 garlic cloves, thinly sliced
• 0.5 tsp chilli flakes
• 2 courgettes, halved lengthways and sliced
• 15g flat-leaf parsley, roughly chopped
• salt and black pepper to taste
• Crusty sourdough bread, to serve
• Dressed green salad, to serve
• Garlic aioli, to serve

Method

1. Cook the rice in plenty of salted water until tender, around 10 to 12 minutes, then drain and fluff with the lemon zest, half the lemon juice and the sliced spring onions. It should smell fresh and citrusy rather than plain.
2. Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat and cook the courgettes for 5 to 6 minutes, turning occasionally, until softened and lightly golden at the edges. Season with salt and pepper and tip onto a plate.
3. Add the remaining olive oil and the butter to the same pan over medium heat. Fry the sliced garlic gently for 1 to 2 minutes until just turning pale gold — pull it back from the heat the moment it threatens to brown. Add the chilli flakes.
4. Tip in the prawns and cook for 2 to 3 minutes, turning them through the garlic butter until pink, opaque and lightly curled. Don't push them past this or they'll toughen fast.
5. Return the courgettes to the pan with the rest of the lemon juice and most of the parsley, tossing for 30 seconds until everything turns glossy and well coated. Taste and adjust seasoning.
6. Spoon the lemon rice into warm bowls and top with the garlic prawns, courgettes and all the buttery juices from the pan.
7. Scatter over the remaining parsley and serve straight away with garlic aioli and lemon wedges on the side.