Prawn and Fennel Salad Recipe

Whoever said salads have to be boring has clearly never tried a prawn and fennel salad. This dish is a symphony of fresh and flavourful ingredients that come together to create a mouthwatering experience. Let's dive into the world of this delightful salad and explore what makes it so special.

When it comes to creating a delectable salad, the key lies in the quality of ingredients. From succulent prawns to crisp fennel, each component plays a crucial role in elevating the flavours of the dish. Let's take a closer look at the star players that make this salad a culinary delight.

Prawns are a good source of protein, low in fat, and rich in vitamins and minerals like selenium and vitamin B12. Fennel, on the other hand, is packed with fiber, vitamin C, and antioxidants. Together, they make a powerhouse of nutrition in this salad. The protein from prawns will keep you feeling full, while the fiber from fennel aids in digestion. Plus, the vitamins and minerals in this salad help support overall health and well-being.

As you savour the last bite of your prawn and fennel salad, let the lingering flavours remind you of the joy that can be found in creating and enjoying a delicious dish. Whether shared with loved ones or savoured in solitude, this salad embodies the essence of fresh, vibrant flavours that can brighten any mealtime. So, go forth and explore the world of culinary delight, knowing that the simple pleasures of a well-crafted salad can bring a touch of magic to your table.

Prep Time: 15 mins
Cook Time: 5-10 mins
Serves: 4

1.25 kg raw prawns, peeled and deveined
1 large fennel bulb, thinly liced (400g)
300g watercress
2 tbsp finely chopeed chives
125ml extra virgin olive oil
60ml  lemon juice
1 tbsp Dijon mustard
1 large garlic clove, finely chopped

1. Bring a saucepan of water to the boil, then add the prawns, return to the boil and simmer for 2 minutes, or until the prawns turn pink and are cooked through.  Drain and leave to cool.  Pat the prawns dry with paper towels and place in a large serving bowl.

2. Add the fennel, watercress and chives to the bowl and mix well together.

3. To make the dressing, whisk the oil, lemon juice, mustard and garlic together until combine.  Pour the dressing over the salad, season with salt and cracked black pepper and toss gently.  Arrange the salad on serving plates and serve immediately.