Roast prawns with potatoes, zucchini and cherry tomatoes

Ingredients

For 1 serving

• Shrimp170 g
• Potatoes180 g
• Zucchini120 g
• Cherry tomatoes100 g
• Garlic1 clove
• Thyme2 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: June – September

Method

1. Heat the fan oven to 210 °C. Wash the potatoes (you can leave the skins on) and the courgettes and cut them into cubes of about 2 cm.
2. On a lined baking tray toss the potatoes and courgettes with most of the oil, the thyme leaves, salt and black pepper and spread them out in a single layer.
3. Roast for 25 minutes, stirring halfway, until the potatoes are golden and soft inside.
4. Meanwhile peel the prawns, leaving the tails on if you like, remove the dark vein along the back with a cocktail stick and pat them dry; wash and halve the cherry tomatoes; peel and thinly slice the garlic.
5. Add the prawns, tomatoes and garlic to the tray, drizzle with the remaining oil, add a pinch of salt and cook for another 8 minutes, until the prawns are pink and firm and the tomatoes have softened.