Quick prawn salad with chilli dressing

Quick prawn salad with chilli dressing
  • Serves icon Serves 2
  • Time icon Hands on time 30 mins

This prawn, orange and fennel salad recipe is a quick and easy summer dish, perfect for a speedy weeknight meal.

Ingredients

  • 1 fennel bulb
  • A handful of salad leaves
  • 3 or 4 large, peeled, cooked prawns.
  • 2 oranges
  • 9 tablespoons of extra-virgin olive oil
  • 1 deseeded and finely chopped chilli
  • Chopped fennel fronds

Method

  1. Slice a fennel bulb very finely (reserve the fronds) and divide between 4 large or 6 small plates.
  2. Add a good handful of salad leaves to each and top with 3 or 4 large, peeled, cooked prawns. 3. Segment 2 oranges and let the segments and juice fall into a bowl. Divide the segments between the plates.
  3. Take 3 tablespoons of the juice and whisk with 9 tablespoons of extra-virgin olive oil, a deseeded and finely chopped chilli and chopped fennel fronds. Season well and drizzle each plate with the dressing.

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