Courgette roll stuffed with cream cheese and lemon served with a fresh orange, dill and prawn salsa.
Bring a large pot of salted water up to the boil.
Using a mandoline, slice the courgette into fine slices , blanch in the boiling water for 1 minute, remove the courgette and refresh under cold, running water.
Drain the courgette and reserve in a clean bowl.
Zest and juice the lemon. Soften the cream cheese by beating with a spoon, stir in the lemon zest and juice, and season with a pinch of salt and black pepper.
Place a slice of courgette flat on a clean chopping board, smear with an even layer of the seasoned cream cheese, and roll up the courgette in to a pinwheel. Alternatively, if the courgette slices are not very wide, overlap the slices until you have a generous width, and proceed as before.
With a small knife, topa and tail the orange, making sure that the flesh is exposed. Place the trimmed orange on a flat surface, and proceed to peel the orange with the paring knife, removing all the white pith. To lift the segments of the orange, cut just inside the membrane on either side of the segment, and remove the flesh from the core.
Finely chop the dill with the stalk .
Juice the lemon and reserve.
Mix the cooked Atlantic shrimps in a clean bowl with the orange segment,dill,olive oil and lemon juice.
Season to taste.
Place the courgette roll in the centre of the plate and spoon the prawn cocktail all over the plate.
«You can replace the courgette with raw cucumber and add pomegranate to your cocktail prawns »