Prawn salad with warm grilled fennel

Prawn salad with warm grilled fennel

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  • 2 to 3
  • Easy
  • Pescatarian
  • 10 minutes
  • 15 minutes
  • Sterhuis Chardonnay 2007


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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