Salad of Prawns and Courgettes

Preparation info

  • Difficulty


  • serves


    as a starter

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This salad, devised by my brother Rory O’Connell, both looks and tastes stunning. The courgette (zucchini) flowers are of course edible.


  • 4 small courgettes (zucchini) with flowers (choose shiny, firm courgettes)
  • sea salt and freshly ground pepper
  • a little extra virgin olive oil
  • 24 freshly cooked and shelled prawns (for method)
  • 2–2½ tablespoons home-made mayonnaise


  • courgette petals
  • chervil or fennel sprigs


Separate the flowers from the courgettes. Remove the stamens and the little thorns from the base of the flowers.

Plunge the courgettes into boiling salted water and poach until barely tender (about 4 minutes). Remove from the pot and allow to cool slightly: they will continue to cook. While still warm cut them into 7mm slices at an angle. Season immediately with sea salt and freshly ground pepper, sprinkle with olive oil and toss gently.

To assemble the salad, arrange 6 courgette slices on each plate and place a prawn on top of each courgette slice. Cut the long courgette flowers in two horizontally and brush them with a little oil from the courgettes. Put the base section of one flower, which is an edible container, in the centre of each plate and fill with ½ tablespoonof mayonnaise, using a piping bag if possible. Garnish the plates with the courgette petals and sprigs of chervil or fennel. Serve immediately.