Roasted Fennel and Prawn Salad
Prawn & Fennel Salad
Serves 4
Prep Time:
20
mins
Cook Time:
45
mins
Total Time:
65
mins
Ingredients
-
16
pieces large cooked prawns
-
olive oil for drizzling
-
2
large fennel
-
1
lemon
-
500
ml
water
(or 2 cups)
-
150
g
sugar
(or 3/4 cup)
-
150
ml
chardonnay vinegar, see notes
(or 2/3 cup)
-
salt to taste
-
100
g
smoked almonds chopped, optional
(or 1 cup)
Instructions
-
Pre-heat oven to 180C. Wash fennel and take off the first layer. Trim the fronds and reserve.
-
Cut each fennel into quarters from the top. Reserve 1 quarter for shaving, then cut the rest into halves with the core of the fennel keeping the piece together. Arrange on a baking tray, brush with olive oil and roast until soft and caramelised, about 20-30 minutes. Cool down.
-
In the meantime, slice lemon into very thin rounds(you can use a slicer if you have one) and bring sugar, water and vinegar to the boil. Add lemon, cover and let sit until completely cold and lemon soft. Drain and reserve liquid.
-
Peel and rinse prawns. Set aside. Then with a slicer or a knife, slice the fennel very thinly like paper and put into ice water to crisp up.
-
To serve, drain shaved fennel and place in a large bowl. Add the rest of ingredients and use reserved liquid from the lemon as dressing, to taste. Season with salt then sprinkle chopped almonds if using.