This article first appeared in House & Leisure Online and is entitled “Grilled Prawn Salad with Ruby Grapefruit & Fennel”. Here I’ve adapted my original post slightly in order to make it blog-relevant.
Warmer weather means that we begin to crave lighter meals with less time spent in the kitchen. Continue to savour the summer mood with this fresh, zingy salad that takes under 15 minutes to prepare.
Grilled Prawn Salad with Ruby Grapefruit & Fennel
Prep time: 15 mins / Cook time: 5 mins / Serves: 4
You will need:
- 20 medium-sized prawns, shells and heads intact
- 1 large ruby grapefruit
- 2 large ripe avocadoes
- 1 fennel bulb
- 2 bunches of fresh spring onions/scallions
- A handful of fresh dill
- Olive oil
- Coarse ground sea salt and black pepper
For the dressing:
- 2 tablespoons of sesame oil
- The juice of two limes
- 1 teaspoon dark soy sauce
- Toasted sesame seeds
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 very thin dauphinoise-style slices. Slice 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 avocado and place the slices over the top of the salad, followed by the grilled prawns. Drizzle over the dressing and garnish the salad with a few sprigs of fresh dill and a final scattering of toasted sesame seeds.
Serve the salad with the crisp mineral acidity of Groote Post’s Seasalter Sauvignon Blanc Semillon 2015 blend.