Prawn Salad

Ingredients:
8 black tiger prawns
2 fennel
4 oranges
1 tsp chopped rosemary
1 Tbsp olive oil extra virgin
1 Tbsp balsamic vinegar
Rocket salad
Salt & pepper

Method:
Wash the fennel and slice it very thinly. Peel the oranges and cut into fillets. Squeeze the remaining parts of the oranges for any additional juice.
Mix the fennel, orange juice, rosemary, olive oil and balsamic in a bowl.
Season with salt and pepper.
Peel the prawns, fry in a hot pan 1-2 minutes on each side. Add a pinch of garlic, rosemary, salt and pepper.
Place the prawns on the salad and garnish with rocket, orange wedges and herbs.

Recipe: Herzog Winery & Restaurant, Blenheim

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