Prawn crostini with minty courgette cream

Ingredients

For 1 serving

• Bread60 g
• Shrimp80 g
• Zucchini120 g
• Extra virgin olive oil2 teaspoons
• Mintto taste
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Wash and trim the courgettes and cut them into dice of about 1 cm.
2. Heat half the oil in a frying pan over medium heat, add the courgettes with a pinch of salt and cook for 5 minutes, stirring, until tender; blend with the mint leaves until smooth.
3. In the same pan heat the rest of the oil over high heat and sauté the peeled prawns for 2 minutes, until pink and opaque; salt them.
4. Meanwhile toast the bread slices in a pan or on a griddle for 2–3 minutes per side, until crisp.
5. Spread the courgette cream on the bread and top with the prawns.