Prawn and Feta Courgetti with Avocado Sauce

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    479 per serving


  • 8 uncooked shell of prawns (if using frozen defrost before use)
  • 1 large courgette, spiralised
  • 3 spring onions, sliced
  • 1 clove garlic, finely sliced
  • 50g feta cheese (omit 30 Day Get Lean)
  • 1/2 lemon, zest (keep juice for avocado sauce below)
  • 4 cherry tomatoes, halved (omit from first part of 30 Day Get Lean)
  • 2 tsp dill, chopped
  • 2 tsp coriander, chopped
  • Olive oil
  • Black pepper to taste
  • Chili flakes (optional)
Avocado Sauce
  • 1/2 lemon, juice
  • 1 tablespoon of extra virgin olive oil
  • 1/2 medium avocado, chopped
  • 1 tablespoon of water
  • Salt and pepper to taste

Cooking Directions

  1. Make the avocado sauce first by adding to a blender the lemon juice, oil, avocado, and water. Blend until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.
  2. Heat the olive oil in a large frying pan over a medium-low heat.

  3. Add the spring onions and garlic and allow to soften for a minute.

  4. Add the prawns and stir for 30 seconds until they are partly pink.

  5. Add the courgetti and stir for a minute or so until they just begin to soften. Ensure the prawns are cooked through.

  6. Remove from the heat and grate in the zest of half a lemon. Mix in the avocado sauce.

  7. Scatter on the dill and coriander, black pepper and crumble over the feta cheese. Add chili flakes if using.