Prawn and courgette with minted pilaf
20 medium-size prawns
1 tbsp olive oil
150g white onion, finely chopped
2 cloves garlic, finely chopped
1 fresh small red chilli, finely chopped
300g white long-grain rice
1 tsp finely grated lemon rind
4 tbsp non-alcoholic white wine
375ml hot fish stock
360g courgettes, coarsely grated
Minted lemon dressing
2 medium lemons (280g), peeled, segmented
1 cup loosely packed fresh flat-leaf parsley leaves
½ cup loosely packed fresh mint leaves
4 tbsp olive oil
Shell and devein prawns, leaving tails intact; refrigerate.
Heat butter and oil in a medium saucepan; cook onion, garlic and chilli, stirring, until onion softens.
Add rice, rind and non-alcoholic wine; cook until liquid has evaporated.
Stir in hot stock, bring to the boil.
Reduce heat to low, stirring; cook, covered, 10 minutes.
Meanwhile, make minted lemon dressing by processing all the ingredients until finely chopped.
Season to taste.
Stir courgette into rice mixture; top with prawns.
Cover; cook 5 minutes.
Remove from heat; stand, covered, 5 minutes.
Serve pilaf drizzled with dressing.