Ingredients

• 6 large spinach leaves
• 9 raw king prawns
• peeled and deveined chopped
• 6 hard-boiled quails' eggs
• peeled
• 2 tbsp olive oil
• 1 shallot
• finely chopped
• 120g/4½oz butternut squash
• peeled and cut into 1cm/¼in pieces
• 1 lemon
• juice and zest
• 1 pinch saffron
• 2 tbsp pine nuts
• toasted
• 1 radicchio
• leaves separated
• salt and freshly ground black pepper

Directions

• Bring a large saucepan of salted water to the boil and blanch the spinach leaves for 20 seconds
• refresh in cold water and lay flat.
• Put the chopped prawns in a bowl and season with salt and pepper.
• Wrap the eggs in the chopped prawns
• place in a spinach leaf and shape into a ball.
• Place a steamer on the hob and steam the balls for 5 minutes.
• Meanwhile
• heat the olive oil in a medium sauté pan and gently fry the shallot and squash for 10–15 minutes
• until softened. Add the lemon juice
• saffron
• salt and plenty of pepper. Add a little extra olive oil to make a dressing. Add the pine nuts and coriander.
• To serve
• divide the prawn and quails’ egg balls between two plates
• spoon over the squash and shallot mixture and dress with radicchio leaves and lemon zest.