Prawn, fennel and orange salad

Cooking Salads Prawn, fennel and orange salad

This attractive and decadent salad will be a gourmet addition to your Christmas table.

Lables: Egg free Fish free Gluten free Soy free Wheat free
  1. Cut the fetta into 1cm-thick rectangular slices.
  2. Place the olive oil, orange juice, hazelnuts, salt and pepper in a non-metallic bowl and whisk until well combined.
  3. Arrange the prawns, fennel, onion, orange and fetta on serving plates.
  4. Drizzle with the dressing and scatter with reserved fennel fronds to serve.

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350g piece Greek fetta
1/4 cup extra virgin olive oil
2 tbsp fresh orange juice
1 1/2 tbsp finely chopped hazelnuts
salt and cracked black pepper
24 cooked king prawns, peeled, deveined, with tails intact
2 baby fennel bulbs, trimmed, finely sliced, with a few fronds reserved
1/2 red onion, finely sliced
3 oranges, peeled and cut into rounds

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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