Grilled Prawns with Fennel & Grapefruit Salad
My Kitchen Rules 2013 winners Dan & Steph have shared one of their favourite prawn dishes to cook up on the Ziggy
4 tbs olive oil
4 tbs lemon juice
3 tbs chopped fresh parsley
1 tsp minced garlic
Freshly ground black pepper to taste
700g uncooked fresh king prawns, peeled and deveined
Grapefruit and fennel salad
Juice of the grapefruit when you segment it (approximately 2 tsp)
1 tsp Dijon mustard
Pinch of salt & black pepper
2 tsp extra virgin olive oil
1 large fennel bulb, trimmed & sliced thin
1 ripe avocado, cut in half & chopped
1 grapefruit, segmented
1 bunch of pea sprouts chopped in half
1 cup quinoa
Water (for cleaning)
- Prawns – In a large bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper.
- Add prawns and toss to coat. Marinate in the refrigerator for 30 minutes.
- Oil & preheat your Ziegler & Brown grill to high heat.
- Cook on grill for 2 to 3 minutes per side, or until opaque – brush with more marinade quickly
- Vinaigrette – In a small jar with a tight-fitting lid, combine all of the vinaigrette ingredients. Shake vigorously, to emulsify the dressing.
- Salad – Trim the fennel bulb by cutting across the top to remove the stalks (save the green fronds), and slicing across the bottom at the root end.
- Cut the bulb in half lengthwise, and remove the hard core from each half.
- Use a mandolin, if you have one, to create paper-thin slices of fennel. Or, slice as thinly as you can with a very sharp knife.
- Peel the avocado, and cut into slices. Add them to a bowl with the fennel and grapefruit segments. And in chopped snow pea sprouts
- Immediately toss with the vinaigrette, making sure to distribute the dressing over all of the avocado and fennel.
- Just before serving, toss some of the green fennel fronds into the salad.
- Toasted quinoa – soak quinoa in water for up to 5 mins & then rinse under water until it becomes clear – allow to drain
- Bring a hot fry pan to high heat on the ziggy, coat with olive oil spray & then toss in quinoa
- Swish it around the pan, it will begin to dry out & pop, there will be a nutting aroma coming from it & once it begins to toast & brown slightly it is ready – allow to cool before sprinkling onto salad at time of serving