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    Monday, January 25, 2016

    Prawn, fennel and orange salad Recipe

    Prawn, fennel and orange salad Recipe

        350g piece Greek fetta
        1/4 cup (60ml) extra virgin olive oil
        2 tablespoons fresh orange juice
        1 1/2 tablespoons finely chopped hazelnuts
        salt and cracked black pepper
        24 cooked king prawns, peeled, deveined, with tails intact
        2 baby fennel bulbs, trimmed, finely sliced, with a few fronds reserved
        1/2 red onion, finely sliced
        3 oranges, peeled and cut into rounds

     Prawn, fennel and orange salad Recipe

        Step 1

        Cut the fetta into 1cm-thick rectangular slices.
        Step 2

        Place the olive oil, orange juice, hazelnuts, salt and pepper in a non-metallic bowl and whisk until well combined.
        Step 3

        Arrange the prawns, fennel, onion, orange and fetta on serving plates.
        Step 4

        Drizzle with the dressing and scatter with reserved fennel fronds to serve.

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    Item Reviewed: Prawn, fennel and orange salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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