Garlic & Saffron Prawns with Asparagus, Cauliflower and Broccoli

Serves 4

Approx 750g Prawns / Clams / Mussels / Calamari (or whatever you love)

Head of broccoli

Small cauliflower

Small aubergine

Clove of garlic- crushed

Tsp paprika

Red onion

Pkt of asparagus tips

Celery stick x2

Olive oil

Rosemary

Bunch of fresh mint

Bunch of fresh parsley

Saffron

Turn the broccoli and cauliflower into rice by cutting away the stalk and blitzing in a food processor for a couple of minutes. Add to a large frying pan with a splash of water and juice of one lemon, cover and cook for approx 5 minutes.

Prepare your prawns if using shell on prawns, or use already prepared uncooked prawns. Place these in a marinade of olive oil, sprig of chopped fresh rosemary, salt and saffron. Leave for at least 10 minutes.

Meanwhile, finely dice the aubergine, celery, onion and add to another pan with a splash of olive oil, a tsp of paprika and the crushed garlic. Cook for 10 minutes or until the vegetables are soft.

Now add the vegetable mix to the broccoli and cauliflower rice and stir to combine everything. Add the chopped mint and parsley. Bunch of each.

Now take your mix of shellfish (whatever you like) and place in a pan with the asparagus and cook for approx 10 minutes with a little butter and splash of water.

Once cooked, transfer the broccoli and cauliflower mix to a bowl and top with the shellfish and asparagus.

Finally, finish with a large spoonful of full fat Greek yoghurt, fresh chopped mint and a sprinkling of pomegranate seeds and serve

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