Prep time
45 mins
Cooking Time
15 mins
Serves
4
Ingredients
Ingredients
- 12 large peeled and cleaned MSC Spencer Gulf King prawns
- 1 bulb fennel, sliced
- 1 red onion, sliced
- 200g steamed kipfler potatoes (or similar)
- 8 spears green asparagus, sliced
- 100g steamed fine green beans
- 1 tablespoon grain mustard
- 60ml extra virgin olive oil
- juice of 1 lemon
- 20 ml water
- sea salt and cracked pepper to taste
Method
Method
- Heat a non-stick pan, add a little extra virgin olive oil and then add the seasoned prawns, cooking gently until you have colour on both sides.
- In a bowl, add the sliced fennel, red onion, green asparagus and green beans, mix together.
- In a separate bowl, add equal parts of fresh lemon juice, extra virgin olive oil, grain mustard and water, season with sea salt and cracked pepper, whisk together.
- Slice the potatoes and lay evenly around the plate, spoon some dressing onto the salad, mix gently and then place a handful of the salad on top.
- Place the seared prawns on top of the salad and spoon a little dressing over the prawns.