Let this zesty prawn salad with a chilli dressing inject a bit of spice in your life.
Serves two
Ready in than 30 minutes
Slice a fennel bulb very finely (reserve the fronds) and divide between 4 large or 6 small plates. Add a good handful of salad leaves to each and top with 3 or 4 large, peeled, cooked prawns. Segment 2 oranges and let the segments and juice fall into a bowl. Divide the segments between the plates. Take 3 tablespoons of the juice and whisk with 9 tablespoons of extra-virgin olive oil, a deseeded and finely chopped chilli and chopped fennel fronds. Season well and drizzle each plate with the dressing.
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