creamy courgetti prawns - Glenisk

Ingredients

• 75g frozen peas
• 1 courgette
• 50g butter
• 2 tbsp Glenisk Organic Bio Whole Natural Yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp parmesan, finely grated
• 200g smoked salmon, roughly sliced
• 100g defrosted cooked prawns
• Defrost the peas in a bowl of lukewarm water.
• Use a julienne peeler or spiralizer (if you have neither thinly slice the courgette into long slices) to create spaghetti-like courgette strips.
• Bring a pan of water to the boil, remove from the heat and add the courgetti for 5 minutes. Strain and rinse the courgetti until running cold water until fully cooled.
• Melt the butter in a large saucepan over a low heat, stir in the yoghurt, lemon juice and grated parmesan until well combined.
• Stir through the smoked salmon, prawns, strained peas and courgetti until well coated in the sauce and fully warm through.