"This prawn, watercress and fennel salad is one of my favourite recipes. It’s super nutritious and dead easy to make."
Prawn, watercress and fennel salad
Serves 2
This is one of my favourite recipes. It’s super nutritious and dead easy to make. Rocket is okay if you can’t get watercress.
750g cooked prawns
1 fennel bulb
220g watercress
2 tbsp dill, finely chopped
2 tbsp parsley, finely chopped
1 small clove garlic
¼ cup olive oil
1/3 cup lemon juice
2 tsp Dijon mustard
Peel and de-vein the prawns and place in a bowl of iced water.
Slice the fennel finely, cutting out and discarding the hard part in the middle close to the root. Chop the watercress, discard the hard stalks and mix with the fennel, dill and parsley. Leave a few watercress stems for decoration.
Finely chop the garlic and whisk it in a food processor with the oil, lemon juice and mustard.
In a pasta bowl, mix the prawns with the salad, then pour over the dressing. Garnish with watercress stems and cracked black pepper.
