It’s always a Main Course in our house.
|Fennel, Orange and Apple Salad with BBQ Marinated Prawns|
|12||green king prawnspeeled and deveined, tails left intact|
|1||lemon, zest finely grated|
|For the vinaigrette:|
|1tbsp||red wine vinegar|
|For the salad:|
|2||celery heartsfinely sliced|
|1||baby fennel bulbvery finely sliced, fronds reserved|
|3||orangespeeled and segmented|
|2||granny smith applespeeled and cut into matchsticks|
|0.5bunch||flat leaf parsleyroughly chopped|
|0.5||lemonzest finely grated|
Place the prawns in a large bowl and combine with the lemon, chilli, olive oil, sea salt and freshly ground black pepper. Set aside for 15 minutes to marinate.
Meanwhile, whisk all of the vinaigrette ingredients together with a pinch of salt and pepper, then set aside.
Toss all of the salad ingredients together in a large bowl.
Heat a large non-stick frying pan over high heat and cook the prawns for 1-2 minutes each side or until just cooked through.
Add 1/3 cup of the dressing to the salad and toss to coat.
To serve, divide dressed salad and prawns between serving plates. Drizzle each plate with a little extra dressing and scatter over fennel fronds.