Ingredients

Method

• 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

Ingredients

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.