Salad of Prawns, Courgettes, New Potatoes & Fine Beans with Lemon Dressing
juice 1/2 lemon
1 teaspoon lemon oil
2 cloves garlic,
salt & pepper
1 teaspoon sugar
10g chives, snipped
large handful flat leaf parsely
150g courgettes, sliced
60g spring onions, sliced
150g boiled new potatoes, quartered
110g king prawns, deveined
80g cooked fine beans, cut into 1" lengths
Saute the courgette slices in the lemon oil until soft & browned.
In a large bowl, mix together the lemon juice, salt & pepper, sugar, chives, flat leaf parsely and spring onions.
When the courgettes are cooked, add them to the mix above, along with the fine beans and new potatoes. Mix well.
Add the prawns to the pan in which the courgettes were fried - there should still be enough oil clinging to the pan - and fry briefly over high heat until they butterfly. Add the rest of salad mixture and allow to cool to room temperature.
Calories (kcal) 293.6
Carbohydrate (g) 34.8
Protein (g) 24.3
Fat (g) 7.5
Fibre (g) 6.8
I made this lemon oil before I read about the risk of botulism from homemade flavoured oils. But, it is really nice, so I continue to use it, but now make sure that it is cooked before consumption.
To make it, I add strips of lemon peel and some black peppercorns to extra virgin olive oil and left it to steep for months!
However, the Food Standrads Agency does not recommend making your own flavoured oils.
Is it safe to make my own flavoured oils?
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