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Fennel, Orange and Apple Salad with BBQ Marinated Prawns

By Sharon

Sep 26

We got this salad recipe from Masterchef Australia and it is one of our favorites. It is more on the sweet side than savory so a good savory bread or cracker goes well to balance it.

It’s always a Main Course in our house.

Fennel, Orange and Apple Salad with BBQ Marinated Prawns
Prawns:
12 green king prawnspeeled and deveined, tails left intact
1 lemon, zest finely grated
0.5tsp Chillifinely diced
2tbsp olive oil
For the vinaigrette:
1tbsp Dijon mustard
0.3333333333333333cup olive oil
2tbsp honey
1tbsp red wine vinegar
2tbsp lemon juice
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.

Serves 4

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