I’ve been trying to eat more low carb meals during this lockdown, and usually I aim to eat one salad every day. Mainly it’s at supper but sometimes it’s at lunchtime.

And I know not many of us love to eat salads, especially as winter approaches. I don’t like to either but I rather enjoyed this salad with prawns and hot gem squash. At first I thought I would never be full but after 30 minutes I realized I was and I didn’t get hungry until tea time.

Ingredients

8 large prawns

1 tsp garlic

1 tsp oil

cayenne pepper

salt and pepper

lettuce

1/2 avocado

1 gem squash steamed and mashed

cucumber

cherry tomatoes

edible flowers for garnish/or herbs and seeds

Method

1. Flash fry prawns in the oil and garlic.

2. Season them with cayenne pepper, salt and cracks of black pepper. Add a little lemon juice for added flavor.

3. With a slotted spoon, remove them from the pan and set them aside.

4. In a large bowl, arrange lettuce.

5. Chop in cucumber, tomatoes and avocado.

6. Drizzle in 1 tbsp lemon juice.

7. Add steamed gem squash over the top of the salad and lastly add fried prawns and edible flowers.

8. Use whatever dressing you like and enjoy immediately.