The ideal addition to an Easter brunch! A delightful prawn cocktail with pomegranate seeds and courgette ribbons. The flavours all combine to create an extra taste sensation.
Use a vegetable peeler to make thin ribbons from the courgettes. Slice the ribbons lengthwise into thin strips. Heat 1 tablespoon of olive oil in a frying pan. Fry the courgettes on a high heat in about 2 minutes until tender. Season with salt and pepper. Leave to cool.
Cut off the top of the pomegranate. Cut through the shell at the segments and break the fruit open. Remove the seeds.
Thinly slice the garlic and chop the dill. Mix the prawns with the rest of the olive oil , garlic, dill and pepper. Season with salt to taste.
Divide the salad leaves, courgette ribbons, prawns and pomegranate seeds over four glasses.
Tip: Garnish with a lemon slice to squeeze over the cocktail.
