Side Servings Archives

Lentil recipes

Lentil terrine with sprouts

5 minutes, plus setting time

Prawn salad with warm grilled fennel

Serves 2 to 3

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 x 230 g box frozen cooked prawn tails
A handful of rocket leaves, for serving

For the dressing, whisk together until smooth:

¼ cup Greek yoghurt
¼ cup thick mayonnaise
5–10 t chopped fennel frond
Sea salt and freshly ground black pepper, to taste

For the grilled fennel:

3 large fennel bulbs
Olive oil
Flaky salt and freshly ground black pepper

Method

To prepare the prawns: Defrost the prawns overnight in the fridge, using a colander set in a bowl to catch the drips. Pat dry then mix with the dressing. Tuck in some rocket leaves and serve with the warm grilled fennel.
To make the grilled fennel: Trim the fennel bulbs and slice into slim wedges. Arrange on a grill pan. Moisten with olive oil and season. Slide under a hot grill and cook until just tender and starting to catch.
Cook’s tip: Add some diced avocado to the prawn salad.
Per serving: 1518.4 kJ, 17.2 g protein, 24.7 g fat, 22.2 g carbs

TASTE’s take:
Serve this dish with good crusty bread.

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Prawn salad with warm grilled fennel

Prawn salad with warm grilled fennel

Ingredients

Method