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Warm Zucchini and Prawn Salad
1 fennel bulb (about 130g), halved and very thinly sliced 1 tsp salt 80-100g raw prawn tails 3 tbsp extra virgin olive oil finely grated zest of 1 lemon 4 zucchini, cut very thinly using a Benriner slicer, vegetable peeler or mandolin 50g feta, crumbled 3 tbsp lemon juice 2 tbsp pine nuts, toasted 1 tbsp chopped mint ground black pepper
© Annabel Langbein Media
Place fennel in a non-reactive container and sprinkle with salt. Leave to stand for 15 minutes then rinse under cold water until it no longer tastes overly salty. Place in a bowl. Boil prawns until pink, 2-3 minutes. Drain and add to bowl with olive oil and lemon zest.
Pour boiling water over sliced zucchini and leave for 1 minute. Drain thoroughly and add to bowl. Toss to combine. Cover and chill if not serving at once; salad will hold for a couple of hours. At serving time, toss through feta, lemon juice, pine nuts and mint and season with pepper.
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