A lovely, light way to start a meal. You will need a butternut squash with a long neck for this recipe. Save the bulbous base for another recipe, such as soup or mash.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Cal/Serv:
162
Ingredients
1Tbsp.
olive oil
2
garlic cloves, crushed
Pinch saffron strands
Pinched crushed chilli flakes
3Tbsp.
runny honey
24
extra-large raw peeled kings prawns, defrosted if frozen
Neck end of a medium butternut squash, peeled (see intro), about 250g prepped weight
1
red chilli, deseeded and sliced into rings (optional)
2
handfuls mint leaves
FOR THE DRESSING
Juice 1 orange
1Tbsp.
olive oil
1Tbsp.
runny honey
YOU WILL ALSO NEED
8
short (18cm) metal or wooden skewers, soaked in cold water if wooden
Directions
Step 1In a bowl, mix oil, garlic, saffron, chilli, honey, prawns and some freshly ground black pepper. Thread prawns on to skewers, arrange on a baking tray lined with foil and brush over any remaining marinade. Cover and chill until needed, up to 4hr ahead.
Step 2Whisk dressing ingredients in a large bowl with plenty of seasoning. Peel the butternut neck into ribbons using a Y-shaped peeler. Add the butternut and chilli (if using) to the dressing bowl and toss to coat. Cover and chill for at least 30min, up to 4hr ahead.
Step 3To serve, remove butternut ribbons from the fridge and preheat grill to high (see GH tip). Sprinkle prawns with a little salt and grill for 7-9min, turning halfway, until cooked through. Add the mint to the butternut bowl and toss to mix, then divide between 4 plates and top with prawn skewers. Serve.
GH TIP If you prefer, you could fry the prawn skewers in a large non-stick pan over high heat with a little olive oil, rather than grilling them.
Per serving:
Calories: 162
Protein: 16g
Fat: 6g
Saturates: 1g
Carbs: 10g
Sugars: 7g
Fibre: 1g
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