Dairy free Archives

Chicken recipes

Fish in chips with tartare sauce

10 minutes

Chops recipes

Pesto-stuffed lamb chops & baby marrow pasta

12 minutes

Chicken recipes

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

1 hour

Bill’s prawn, fennel and watermelon salad with chilli dressing

Serves 4 as a starter

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 1⁄2 minutes

Ingredients

For the dressing:

1 garlic clove, roughly chopped
1 red chilli, chopped
2 t caster sugar
1 T lime juice
1 T fish sauce
1 T vegetable oil
2 fennel bulbs
650 g peeled watermelon, scooped with a spoon
Basil leaves a handful
Mint leaves a handful
Coriander leaves a handful
16 raw king prawns, peeled
1 T vegetable oil
Sea salt, to taste

Method

To make the dressing, pound the garlic with the chilli and sugar in a pestle and mortar to make a coarse paste. Stir in the lime juice, fish sauce and oil. Taste the dressing and balance the flavours as you wish with more lime juice, fish sauce or sugar. Set aside.

Finely slice the fennel, ideally with a mandolin, if you have one. Pile onto a large serving dish with the watermelon and herbs.

Set a large, non- stick frying pan on a high heat. Rub the prawns with the oil and season with sea salt, then place in the hot pan. Cook for 1 minute, then turn and cook for 30 seconds until golden on both sides. Lay the prawns on the salad, drizzle over the dressing and serve immediately.

Chef's note: “Nothing can wake up your palate and fill you with sunshine quite like an Asian salad. Opposing textures and flavours are what make this salad great. Crunchy raw vegetables, sweet juicy fruit, soft fragrant herbs and sweet prawns are all brought together with a vibrant dressing. Delicious.”

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Bill’s prawn, fennel and watermelon salad with chilli dressing

Bill’s prawn, fennel and watermelon salad with chilli dressing

Ingredients

Method