Prawn, Citrus & Fennel Salad

METHOD

Step 1

Peel and devein the Tassal Cooked Aussie Tiger Prawns.

Step 2

Whisk together lemon juice and zest, olive oil and dill in a measuring jug or bowl, season with salt and pepper to taste.

Step 3

To serve – add fennel, fennel fronds, radicchio, cucumber and lemon dressing to a mixing bowl. Toss to combine.

Step 4

Add orange and grapefruit slices in a single layer on a serving plate. Top with prawn and fennel salad mixture. Serve immediately.

INGREDIENTS

475g Tassal Cooked Aussie Tiger Prawns

4 large eggs

Juice and zest of 1 lemon

2 tbsp olive oil

⅓ cup fresh dill sprigs, chopped

Salt and pepper, to taste

½ fennel bulb, thinly sliced (reserve fronds)

2 radicchio leaves, roughly torn

1 cucumber, thinly sliced

1 orange, sliced

1 ruby grapefruit, sliced