Prawn, Citrus & Fennel Salad

METHOD

Step 1

Bring a large pot of salted water to the boil. Reduce to a simmer then add the prawns. Cook for 3 minutes (prawns will turn bright pink and opaque). Remove from heat and transfer to an ice water bath.

Step 2

While prawns are cooling, whisk together lemon juice and zest, olive oil and dill in a measuring jug or bowl; season with salt and pepper to taste. Set aside.

Step 3

Peel and devein the cooled prawns.

Step 4

To serve – add fennel, fennel fronds, radicchio, cucumber and lemon dressing to a mixing bowl. Toss to combine.

Step 5

Add orange and grapefruit slices in a single layer on a serving plate. Top with prawn and fennel salad mixture. Serve immediately.

Ingredients:

500g raw Tassal Aussie Tiger Prawns, shells on
Juice and zest of 1 lemon
2 tbsp olive oil
⅓ cup fresh dill sprigs, chopped
Salt and pepper, to taste
½ fennel bulb, thinly sliced (reserve fronds)
2 radicchio leaves, roughly torn
1 cucumber, thinly sliced
1 orange, sliced
1 ruby grapefruit, sliced