Scampi gratin with roast zucchini and potatoes

Ingredients

For 1 serving

• Langoustines250 g
• Breadcrumbs15 g
• Parsley5 g
• Garlic1 clove
• Zucchini150 g
• Potatoes150 g
• Extra virgin olive oil12 g
• Lemon zestto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

In season: May – September

Method

1. Preheat a fan oven to 210 °C. Peel the potatoes, wash and trim the courgettes and cut everything into roughly 2 cm cubes, keeping the courgettes a little bigger as they cook faster.
2. Toss the vegetables in a tray with half the oil and the salt and roast for 25 minutes, turning halfway, until golden.
3. Meanwhile, with a sturdy knife or scissors, split the langoustines in half lengthways and lay them flesh side up in a baking dish; remove the dark vein.
4. Peel the garlic and chop it with the parsley; mix with the breadcrumbs, lemon zest, salt, pepper and the remaining oil. Spread the crumb over the langoustine flesh.
5. Take out the vegetables, turn the oven up to 220 °C and grill the langoustines for 6–7 minutes, until the crumb is golden and the flesh is opaque white.
6. Serve the langoustines with the roast vegetables.