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Prawn, fennel and rocket salad

  • 0:20 Prep
  • 4 Servings

Ingredients

  • 120ml extra virgin olive oil
  • 1/2 lemon, rind finely grated, juiced
  • 1 garlic clove, crushed
  • Pinch of caster sugar
  • 500g small fennel, trimmed, thinly sliced
  • 500g large peeled cooked prawns, tails intact
  • 125g baby rocket leaves

Method

  • 1
    Combine the oil, lemon juice, lemon rind, garlic and sugar in a small bowl. Season. Place the fennel in a bowl. Pour over the dressing. Toss to combine. Add the prawns and rocket. Toss to combine. Season.

Source: taste.com.au

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