Name: Prawn, dill and fennel salad with buttermilk dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 1kg medium uncooked prawns, peeled (tails intact), deveined; 18.20 gm olive oil; 2 garlic cloves, crushed; 2 baby fennel bulbs, trimmed, very thinly sliced; 1 small red onion, halved, thinly sliced; 120g baby spinach and rocket salad mix; 40.00 ml chopped fresh dill leaves; 1 medium pink grapefruit, peeled, segmented; 130.00 gm buttermilk; 123.75 gm whole-egg mayonnaise; 42.00 gm lemon juice

Prawn, dill and fennel salad with buttermilk dressing

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Celebrate Easter with a gourmet seafood feast for loved ones.

Ingredients:

1kg medium uncooked prawns, peeled (tails intact), deveined
18.20 gm olive oil
2 garlic cloves, crushed
2 baby fennel bulbs, trimmed, very thinly sliced
1 small red onion, halved, thinly sliced
120g baby spinach and rocket salad mix
40.00 ml chopped fresh dill leaves
1 medium pink grapefruit, peeled, segmented
130.00 gm buttermilk
123.75 gm whole-egg mayonnaise
42.00 gm lemon juice

Instructions:

In a bowl, mix prawns with oil and garlic. Season with pepper and refrigerate for 30 minutes.
Prepare the dressing by mixing buttermilk, mayonnaise, and lemon juice in a bowl. Season with salt and pepper, then cover and refrigerate until ready to use.
1. Preheat a char-grill or barbecue plate to medium-high heat. Cook prawns for 3 to 5 minutes, turning occasionally, until they turn pink and are cooked through. Transfer to a bowl and toss with fennel, onion, spinach, dill, and grapefruit.
Gently combine the ingredients, then serve the salad drizzled with dressing.

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