Prawn and Courgette Spoonfuls



For the salad

  • 3 courgettes
  • 1 tbsp cream cheese
  • 2 tbsp parsley
  • 1 tsp garlic-infused olive oil 
  • Salt & pepper
  • 2 uncooked, peeled prawns per spoon
  • 1 tbsp butter
  • 1 tsp garlic-infused olive oil 
  • Lemon juice
  • Pomegranate seeds





  1. Chop up the courgettes finely and fry in a little rice bran oil and the garlic-infused olive oil until soft
  2. Add the cream cheese and season
  3. Finely chop the parsley and add to the courgettes
  4. Quickly fry the prawns in the butter and garlic oil until just cooked
  5. Squeeze a little lemon juice over them
  6. Almost fill the spoons with the courgette mixture
  7. Place 2 prawns on top
  8. Sprinkle over the pomegranate seeds and serve warm



Recipe kindly provided by Suzanne Perazzini from the book Low FODMAP Menus Cookbook