85g pumpkin seeds
85g parmesan, grated
3 cloves garlic, roughly chopped
85g watercress
1 lemon
300ml olive oil (plus 1 tbsp for frying)
2 medium courgettes spiralized to make courgetti
150g cooked king prawns
For Britain, its relationship with Watercress also has a long history. Along with Ancient Romans, Anglo Saxons use to eat the peppery plant for preventative measures against baldness. This practice maybe due to vegetable’s high water content of 90 percent. Watercress is not incredibly nutritious, it also extremely hydrating. To see for yourself, satisfy your hunger and rejuvenate your body with Harissa Salmon with Watercress Lentils.


1.-Toast the seeds in a dry frying pan until they begin to pop.
2.-Blend the toasted seeds, parmesan, garlic, watercress, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste.
3.-As its blending, add more oil until it becomes drizzling consistency.
4.-Add a splash of olive oil to a large frying pan over a medium-low heat.
5.-Toss the courgetti into the pan with the cooked prawns and cook for 2-3 minutes, until the courgetti just begins to soften.
6.-Stir through the pesto to warm before serving.
7.Tip- The recipe will make around 450ml of pesto, any excess will keep in the fridge in a sealed container for a week.