Ingredients for 2 people
100g dry chickpeas
350g butternut squash - diced
160g fresh petit pois
150g fresh spinach leaves
200g fresh king prawns
1/2 fresh lemon juice
1/2 fresh lemon juice
EVO oil
Salt&pepper to taste
Preparation
soak the chickpeas overnight and then cook for approx 3h until tender. In a separate pan cook the squash and petit pois with a drizzle of EVO oil and a pinch of salt, add the spinach at the ends. Panfry the prawns with a sprinkle of lemon salt and a drizzle of lemon juice until pinky and still juicy. Mix all ingredients and serve warm with a fresh squeeze of lemon juice
soak the chickpeas overnight and then cook for approx 3h until tender. In a separate pan cook the squash and petit pois with a drizzle of EVO oil and a pinch of salt, add the spinach at the ends. Panfry the prawns with a sprinkle of lemon salt and a drizzle of lemon juice until pinky and still juicy. Mix all ingredients and serve warm with a fresh squeeze of lemon juice
