Grilled prawns and courgette salad

Salads, salads every day. Hope you are not fed up with yet another salad recipe, but that's what we've been eating recently, our dinners are mostly salads. And we have been enjoying the salad phase.

Grilled prawns and courgette salad
Ingredients:
1 courgette, cut into long strips
1 medium avocado
180g king prawns
1 lemon, juice and zest
1 Knorr Ginger and Lemongrass flavour pot
dried herbs
salad leaves with fennel tops
2tbsp+ olive oil
lemon juice

Start by marinading the king prawns in a deep bowl, with a juice and zest of 1 lemon, with an added Knorr Ginger and Lemongrass flavour pot. Mix well, and leave to marinade for at least half an hour.
Cut the courgette into long strips. I used an OXO Good Grips Simple Mandoline Slicer to make the job easier. I have reviewed it earlier this year (if you missed it, see my blog post Valentine's Day Menu).
Pour some oil in the hot grill pan and cook the courgette slices for about 2-3 minutes on each side, until you get a grilled pattern.

Remove the courgette from the pan, then scatter the prawns and cook for a few minutes, until the prawns turn pink.

Assemble your salad by placing some salad leaves with fennel tops as the first layer. Cube the avocado (1/2 per serving). Add the courgettes and prawns.
Squeeze some lemon juice over the salad and add a bit of olive oil. Serve while still warm.

Adding this recipe to Cheryl's Kitchen Clearout linky. Do I even dare to confess that I used a flavour pot which expired in February? Well, it looked and smelled absolutely fine when I opened it, and it just proves that sometimes you don't need to rely on the sell-by-dates.