Orange and Fennel Prawns on Braai with Fresh Rocket Salad Recipe

Get into the holiday mood early this year with zesty prawns on the braai. Teamed up with a healthy salad, it’s a meal you are sure to enjoy!

Difficulty

Prep Time

15 minutes

Cooking Time

5-8 minutes

Serves

6

Recipe Ingredients

  • 12 -18 SPAR prawns, peeled and deveined, tails left intact
  • 1 SPAR Freshline lemon, zest finely grated
  • 3ml red chilli, finely chopped
  • 30ml SPAR olive oil
  • Sea salt and freshly ground black pepper to season

Vinaigrette

  • 15ml Dijon mustard
  • 80ml SPAR olive oil
  • 30ml SPAR honey
  • 5ml red wine vinegar
  • 30ml SPAR Lemon Juice
  • ½ SPAR Freshline lemon zest, finely grated

Salad

  • 2 SPAR Freshline celery sticks, finely sliced
  • 1 SPAR Freshline fennel bulb, very finely sliced, fronds reserved
  • 3 SPAR Freshline oranges, peeled and segmented
  • 1 bag SPAR Freshline rocket

Recipe Method

  1. Place the prawns in a bowl and combine with the lemon, chilli, olive oil, sea salt and freshly ground black pepper. Set aside.

  2. Whisk all the vinaigrette ingredients together with a pinch of salt and pepper, then set aside.

  3. Toss all the salad ingredients together in a large bowl.

  4. Braai the prawns over medium to hot coals for 2 – 3 minutes until they turn pink and are cooked through. Alternatively heat a large non-stick frying pan over high heat and cook the prawns for 1-2 minutes each side or until just cooked through.

  5. Add half the dressing to the salad and toss to coat.

  6. To serve, divide dressed salad and prawns between serving plates. Drizzle each plate with a little extra dressing and scatter over fennel fronds.

Hints & Tips

Keep this salad dressing in a little jar if transporting it.