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
  1. Pre-heat oven to 180C. Wash fennel and take off the first layer. Trim the fronds and reserve.
  2. 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.
  3. 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.
  4. 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.
  5. 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.