Prawn, fennel and orange salad Recipe
Ingredients
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
Method
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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