Gluten-free pasta salad with prawns and grilled zucchini

Ingredients

For 1 serving

• Gluten-free pasta70 g
• Shrimp120 g
• Zucchini150 g
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste
• Mintto taste
• Saltto taste

Contains: shellfish

In season: June – September

Method

1. Bring the pasta water to the boil, salt it and cook the gluten-free pasta for the packet time, until al dente. Drain, rinse under cold water to stop the cooking, drain well and toss with half the olive oil so it doesn't stick.
2. Meanwhile wash and trim the courgettes and slice them lengthways about 4 mm thick. Heat a griddle pan over high heat until smoking hot and grill them for 2 minutes per side, until they have dark marks; cut them into strips.
3. Peel the prawns, score them along the back and remove the dark vein. Sear them on the same griddle for 1 minute per side, until pink and opaque.
4. In a bowl combine the pasta, courgettes and prawns and dress with the remaining oil, lemon juice, torn mint and a pinch of salt; toss and serve cold or at room temperature.