A light meal where zesty citrus and garlicky seafood make the perfect pairing
This is one of my favourite summer lunches, or indeed suppers, of all time. I don’t normally portion food up individually, but this is how I make this: one person, one plate.Peel the lemon by cutting the top and bottom off, then sit it upright on one end, and cut away the zest and pith from top to bottom with a sharp knife, turning it with your non-cutting hand as you go.
Heat the remaining olive oil in a large frying pan and gently heat the second garlic clove until lightly golden to infuse the oil. Take out the garlic clove and add the prawns to the pan. Cook for 5-6 minutes until cooked through and no longer glassy in the middle. Spoon them over the dressed salad leaves, being scrupulously fair as to how you divide them , and sprinkle over the chopped chives.
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