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