Tiger prawn salad with fennel

Method

1. Preheat the oven to 190C/ gas 5.

2. To make the vinaigrette, whisk the chopped fennel leaves with the water and vinegar in a large mixing bowl. Season well with salt and pepper and whisk in the olive oil.

3. In a saucepan of boiling, salted water, boil the quail's eggs for 2 ½ minutes, before peeling and halving them.

4. Cut the fennel bulb into quarters and slice very finely, Thinly slice the radishes. Tip the fennel, radishes and cucumber into the vinaigrette, tossing well to coat with the dressing. Set aside.

5. With a sharp knife, remove the eyes of each tomato and slice the flesh. Season with salt and black pepper and arrange on 4 large plates.

6. Surround the tomatoes with the dressed salad, keeping any extra vinaigrette in the bottom of the bowl. Arrange the quail's eggs and olives on top.

7. Heat the groundnut oil in a medium frying pan and tip in the prawns. Cook for about 2 minutes on each side, until coloured.

8. While the prawns are cooking, toss the salad leaves in the remainder of the vinaigrette and arrange on the plates. Top with the prawns and serve straight away.

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Ingredients

For the dressing

1 small bunch finely chopped fennel leaves
1 tbsp water
2 tbsp white wine vinegar
80ml extra virgin olive oil
freshly ground salt and black pepper

For the salad

6 quail's eggs
1 small fennel bulb
10 Radishes
1/2 Cucumber, halved, seeds removed and cut into wedges
4 plum tomatoes
12 olives, stoned and halved
80g mixed salad leaves
freshly ground salt and black pepper

For the prawns

2 tbsp groundnut oil
20 tiger prawns, peeled, with just the little of the tail shell left on

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