600 g raw prawns (peeled, deveined)
100 g olives (pitted)
1 lemon
2 sprigs of parsley
3 tbsp. olive oil
1 tbsp. capers in brine (from a jar)
1 bunch of rocket
salt, pepper
Wash the prawns and pat dry, drain the olives. Wash the
lemon and cut into thin slices. Pluck the parsley leaves. Heat the oil
in a frying pan and sear the prawns for 3–4 minutes. Season with salt
and pepper. Stir in the capers, olives, lemon slices and parsley. Fold
in the rocket just before serving and serve immediately.
