Courgette rolls with prawns

Preparation:

Preparation: For the courgettes: clean and trim the courgettes. Wash them well and cut them very thin lengthwise. Bring a saucepan of water to the boil and salt it lightly. Boil the sliced courgettes for 1 minute. Then, drain the courgettes and let them cool. Clean and peel the prawns. In a pan, heat the olive oil: when it's hot, place the prawns in the pan and brown them well. Salt and pepper. When the prawns are well cooked, arrange them on a tray. Wash the cherry tomatoes and cut them in half. Wash and peel the lemon thyme sprigs: only the leaves are needed. Clean the leek, cut it into thin slices and brown it in the pan previously used for the prawns. Add the cherry tomatoes and lemon thyme leaves. Salt and pepper. Arrange the courgette slices on a work surface, place a prawn on it and wrap it around the crustacean. To serve: Arrange a spoonful of leeks and cherry tomatoes on individual plates. Add a few caper flowers as a garnish and then the courgette rolls with the prawns. Season with salt and pepper, drizzle with olive oil and serve.