Family friendly

Prawn, orange and fennel salad with lemon yoghurt dressing

Name: Prawn, orange and fennel salad with lemon yoghurt dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1 eschalot, finely chopped; 3 garlic cloves, finely chopped; 1 each long red and green chilli, seeds removed, finely chopped; 1kg cooked prawns, peeled (tails intact), deveined; 1/4 cup (60ml) chicken stock; 1/4 cup (60ml) dry white wine; 2 fennel bulbs, thinly sliced, fronds reserved; 4 navel or blood oranges, skin and pith removed, segmented; 1 cup (280g) natural yoghurt; 1 tbs olive oil; Juice of 1 lemon, plus wedges to serve

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Prawn, orange and fennel salad with lemon yoghurt dressing — Prawn, orange and fennel salad with lemon yoghurt dressin

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Orange and fennel might seem like a strange mix, but the sweetness of the orange plays wonderfully with the aniseed of the fennel. Add prawns and you're ready to rock!

1/4 cup (60ml) olive oil
1 eschalot, finely chopped
3 garlic cloves, finely chopped
1 each long red and green chilli, seeds removed, finely chopped
1kg cooked prawns, peeled (tails intact), deveined
1/4 cup (60ml) chicken stock
1/4 cup (60ml) dry white wine
2 fennel bulbs, thinly sliced, fronds reserved
4 navel or blood oranges, skin and pith removed, segmented

Lemon yoghurt dressing

1 cup (280g) natural yoghurt
1 tbs olive oil
Juice of 1 lemon, plus wedges to serve

Method

1.

Combine the dressing ingredients in a bowl and season. Set aside.
2.

Heat oil in a frypan over medium-high heat, add eschalot and fry for 1-2 minutes until softened, then add garlic and red and green chilli. Cook for a further 30 seconds or until fragrant, then add the prawns, stirring to coat. Add the stock and wine, then season and simmer for 1-2 minutes until warmed through. Remove pan from heat.
3.

Divide fennel and orange segments among serving plates. Top with the prawns and drizzle with some of the oil and chilli from the pan. Scatter over fennel fronds and drizzle with a little dressing, then season. Serve salad with remaining dressing and lemon wedges.