Prawn salad with warm grilled fennel
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- Phillippa Cheifitz
- 2 to 3
- Easy
- Pescatarian
- 10 minutes
- 15 minutes
- Sterhuis Chardonnay 2007
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
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.
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