Tuesday 24 April 2018

6 Week Shape Up: Week 2 food plan

Repeat Week 1 but Roz suggests instead of grilled fish for dinner on Day 1, swap in her Prawn and Courgette Linguini with Red Pepper Passata. “This is my go-to when I’m in a rush and hungry for dinner. It’s a nice option for those on the go.”

Roz Purcell’s Prawn and Courgette Linguini with Red Pepper Passata

Grilled prawn skewers (makes 3)

1 tbsp rapeseed oil, plus extra for frying

1 tsp smoked paprika

1 tsp chilli powder

½ tsp ground cumin

½ tsp ground coriander

Sea salt and freshly ground black pepper

12 Dublin Bay prawns, peeled and deveine (ask your fishmonger to do this for you) squeeze of fresh lemon juice courgette noodles made with a spiraliser or just peeled and chopped into very thin strips

Simple Red Pepper Sauce

1 sweet red pepper, deseeded and halved

1 red bell pepper, deseeded and halved

1 tbsp rapeseed oil or melted coconut oil

Sea salt and freshly ground black pepper

To make the prawn skewers

Whisk together oil, spices and salt and pepper in a small bowl to create paste. Get 3 metal skewers and place 4 prawns on each. Using a pastry brush, coat prawns in spice paste and let sit in fridge for 30 minutes.

Heat a chargrill pan over a medium to high heat. Brush prawns with a little oil and cook in the hot pan for 2–3 minutes, turning halfway through, until they turn pink.

Remove from pan and immediately drizzle with a squeeze of lemon juice.

Take prawns off skewers and serve on top of courgette noodles that have been tossed in red pepper sauce, then drizzle extra sauce over the top and finish with a grind of black pepper.

To make the pepper sauce

Preheat oven to 190°C/gas mark 5. Place halved peppers on a baking tray, drizzle with oil and season well with salt and pepper. Roast for 20 minutes, until softened and browned. Scrape into a food processor along with all the cooking juices and blend until smooth. Add a little warm water to thin to taste and blend again. Store in a glass jar in fridge for up to 4 days.

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