2 packs Fish Free King Prawns
3 fennel bulbs, shaved or sliced thinly
3 oranges, skin and pith removed and sliced thinly
handful fresh mint leaves
1 bag rocket
75 gr almonds, dry toasted and chopped
2 tbsp. red wine vinegar
4 tbsp. olive oil
salt and pepper
generous splash of Pernod (optional)
Place fennel slices in ice water to preserve crispiness.
Let almonds cool completely before chopping to avoid bitterness.
Combine oil, vinegar, salt and pepper to form a dressing. Pan-fry the Fish Free King Prawns in oil until the turn golden brown. Deglaze with Pernod and season to taste with salt and pepper. Arrange the slices of orange on a large plate or salad bowl. Drain the fennel slices and pat dry. Combine fennel, mint and rocket leaves. Divide the mixed salad over the orange, and drizzle with the dressing. Finish off by placing the Fish Free King Prawns and chopped almonds on top. Lovely in combination with oven baked new potatoes with rosemary and garlic.