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Grilled langoustines with citrus-dressed samphire, courgette and couscous salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 6 langoustines
  • 150g/5½oz samphire
  • 1 courgette, thinly sliced
  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 4 tbsp olive oil
  • 75g/2½oz couscous
  • 1 tbsp harissa paste
  • 3 tbsp pine nuts
  • 2 tbsp chopped fresh coriander

Method

  1. Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside.

  2. Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside.

  3. Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes.

  4. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest.

  5. Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside.

  6. Heat a grill to hot, and then grill the langoustines for a few minutes on both sides.

  7. To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts.

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