Warmer weather means that we begin to crave lighter meals that take almost no time at all to prepare. Continue to savour the summer mood with this fresh, zingy salad that can be made in 15 minutes flat.
grilled prawn salad with ruby grapefruit and fennel
Prep time: 15 mins / Cook time: 5 mins / Serves: 4
20 medium-sized prawns, shells and heads intact
Olive oil, to taste
Coarse ground sea salt and black pepper
1 fennel bulb
1 large ruby grapefruit
2 bunches of fresh spring onions
2 large ripe avocados
A handful of fresh dill, for garnish
Toasted sesame seeds, for garnish
For the dressing
2 T sesame oil
The juice of two limes
1 T dark soy sauce
Using sharp kitchen scissors, cut along the back of each prawn and pull out the dark intestine. Rinse under cold water.
Preheat the oven’s grill. Arrange the prawns on a baking sheet, drizzle with olive oil and season with a grind each of sea salt and black pepper. Grill the prawns for 2 to 3 minutes per side or until the shells are pink and slightly crisp. Remove the prawns and set aside to cool.
Mix together the dressing ingredients and allow to stand.
Using a mandolin or very sharp knife, slice the fennel bulb into thin dauphinoise-style pieces. Cut the grapefruit into segments and peel away the fruit from the peel and pith. Slice or snip the spring onions into diagonal slices. Combine the fennel, spring onions and grapefruit slices, and scatter over a large serving platter. Peel and slice the avocados and place the pieces over the top of the salad, followed by the grilled prawns. Drizzle over the dressing and garnish with a few sprigs of fresh dill and a final scattering of toasted sesame seeds.
Serve with the crisply acidic Groote Post Seasalter Sauvignon Blanc Semillon 2015 blend.