Fennel, beetroot and orange salad with griddled prawns
1 large orange
200g sustainable raw peeled jumbo prawns, thawed if frozen
1 tbsp extra-virgin olive oil
1 large fennel bulb (about 300g)
1 tsp dijon mustard
2 tsp sherry or white wine vinegar
Large handful fresh flatleaf parsley, leaves only
150 g cooked beetroot in natural juice (not vinegar), cut into wedges
Grate the zest from half the orange into a bowl, then add the prawns and ½ tbsp of the oil. Season and toss to coat. Slice the peel off the orange, cut the flesh into discs, then put in a large bowl, squeezing over any juice from the peel (discard the peel).
Thinly slice the fennel and add to the orange slices along with the remaining oil, the mustard and vinegar. Season, then toss together.
Heat a non–stick frying pan over a medium-high heat, add the prawns and cook for 1-2 minutes on each side until opaque and cooked through.
Mix the parsley and beetroot into the large bowl, then arrange on a platter or divide between 2 plates. Top with the hot prawns, then serve.