1 fresh papaw

1 bulb fennel

12 large green prawns, peeled

1 tsp cumin

2 tbsp olive oil, plus 2 tsp extra for prawns

2 tsp grain mustard

1 tbsp lemon juice

4 tsp honey

Salt & pepper


Peel, deseed and slice papaw. Thinly slice the fennel, reserving fronds for garnish.

Toss prawns with cumin, 2 tsp olive oil, and a pinch of salt and pepper. On the bbq or in a large skillet over medium-high heat, cook the prawns for 2 minutes, then turn and cook for a further 1 – 2 minutes until opaque and cooked through.

Whisk together mustard, lemon juice, honey and remaining olive oil to make a dressing. Season with salt and pepper to taste.

Arrange fennel, papaw and warm prawns on a serving platter. Drizzle with dressing and serve immediately.