Chargrilled marinara

Chargrilled Marinara Photo: CSIRO Protein Plus

SERVES 4
1 tablespoon olive oil
2 cloves garlic, crushed
2 x 400 g tins whole peeled tomatoes
1 cup basil leaves
600 g fresh marinara mix
4 carrots, cut into long thin ribbons
using a vegetable peeler
4 zucchini, cut into long thin ribbons
using a vegetable peeler
1 cup (30 g) baby spinach leaves
2 spring onions, white and green
parts thinly sliced
lemon wedges, to serve
Preheat a large chargrill pan over high heat.
Heat the olive oil in a large deep frying pan over medium-high heat.
Add…the garlic, tomatoes and basil and cook, stirring and crushing the
tomatoes, for 10 minutes or until reduced by half.
Meanwhile, add half the marinara mix to the chargrill pan and cook
for 5…minutes or until the seafood is just cooked and golden. Transfer
to a heatproof bowl and repeat with the remaining seafood. Season with
freshly…ground black pepper and cover to keep warm.
Add the carrot, zucchini and baby spinach to the tomato mixture and
toss very gently to combine and coat well. Immediately remove from the
heat and divide among serving bowls. Top with the seafood and any juices,
sprinkle with the spring onion and serve with wedges of lemon.