Print Options:

Papaw, Prawn and Fennel Salad

Yields2 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

 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
1

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

2

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.

3

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

4

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

Nutrition Facts

0 servings

Serving size