1 large peeled, seeded butternut pumpkin made into spirals (use a spiralizer)
1 cup baby spinach
1/2 red cored apple (cut into slivers)
1 spring onion (peeled and cut finely)
5 tablespoons sesame oil
2 tablespoons apple cider vinegar
2 tablespoons toasted, slivered almonds
8 large fresh prawns
6 zucchini or nasturtium flowers to decorate
salt and pepper to taste

Warm oven to 180C

Trim the ends of the pumpkin after peeling and spiralise

Place pumpkin noodles on a baking tray and drizzle two tablespoons of the oil over them

Cook for eight to ten minutes until just turning soft (if too soft they will turn to mush in the salad)

Whilst the noodles are cooking add another tablespoon of oil to a hot pan and toss prawns for 2-3 minutes until cooked and golden on the shell

In a serving bowl add spinach, onion, two tablespoon of sesame oils, two tablespoons of apple cider vinegar, salt and pepper and mix through a

Add warm noodles and gently blend dressing and other ingredients through

Top with prawns and edible flowers

Sprinkle with almond slivers

Serve warm

Per Serving

Fibers (g):	3g

Prawn Flower Salad (51 )