A modern, lighter version of the retro starter, prawn cocktail
Ingredients
For the dressing
- 4 tbsp extra-virgin olive oil
- 1 segmented orange, plus the juice from the trimmings
- juice 1 lemon
For the salad
- 1 fennel bulb, trimmed, halved and finely sliced
- 1 avocado, quartered, peeled and sliced
- 200g cooked king prawn
- 3 spring onions, sliced
- 55g bag wild rocket
Method
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Make the dressing by mixing the oil and citrus juices together in a small bowl with some salt and pepper, then set aside.
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In a bowl, toss all the other ingredients, except the rocket, together with the orange segments and half of the dressing. Scatter the rocket leaves into 4 Martini glasses or small bowls, pile the salad into the centre, then drizzle with the remaining dressing just before serving.