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Lemon and Garlic Prawns, Roasted Red Pepper Walnut Dip and a Fennel and Avocado Salad.

Serves 2, 45 mins.


(Lemon and Garlic Prawns)

  • 165g Prawns

  • 3 Cloves of Garlic

  • 1 Lemon Zest

  • 1/2 A Lemon (for juice)

  • 2tbs Olive Oil

  • Salt

  • Pepper

  • 1/2 tsp Paprika

  • 1/2 tsp Dried Dill

  • 1/4 cup Parsley

(Red Pepper Walnut Dip)

  • 1 Romano Red Pepper

  • 1/2 cup Roasted Walnuts

  • 1/4 cup Sun-dried Tomatoes

  • 1 Clove of Garlic

  • 1 tbs Lemon Zest

  • 1tbs Lemon Juice

  • 1/2 cup Olive Oil + extra

  • Sat

  • Pepper

(Fennel and Avocado Salad)

  • 1 Fennel

  • 1 Avocado

  • 1tbs Lemon Juice

  • 2tbs Olive Oil

  • 1 tsp Honey

  • Salt

  • Pepper


  1. Begin making the prawns by adding the lemon zest into a bowl.

  2. Add in the olive oil, dill, paprika, 1/2 tsp salt and 1/2 tsp pepper.

  3. Finely chop the parsley and the garlic and add it to the bowl.

  4. On a small chopping board run the knife down the back of the prawns (not cutting through them completely) to butterfly them.

  5. Add the prawns into the bowl.

  6. Mix so they are evenly covered in the marinade.

  7. Cover and place in the fridge.

  8. Turn the oven to 220*c and line a baking tray with aluminium foil.

  9. Wash the red pepper and cut it in half.

  10. Remove the seeds and the stem.

  11. Place the pepper halves on the baking tray skin side up and drizzle them with olive oil.

  12. Bake for 15 minutes until they start to slightly char.

  13. Remove them from the oven and put the peppers in a bowl.

  14. Cover the bowl with the aluminium foil so that they steam and leave them covered for 5 minutes.

  15. Remove them from the bowl onto a chopping board and peel off the skins. (Be careful it might be hot so either let them cool down slightly or wear food safe gloves.)

  16. Let the red pepper halves cool down and then chill them in the fridge for 5 minutes.

  17. In a food processor add the red pepper halves, walnuts, sun-dried tomatoes, garlic, lemon zest, lemon juice and a pinch of salt and pepper.

  18. Turn on the food processor and while blending, slowly add the olive oil.

  19. Blend until it is a smooth paste.

  20. Taste for seasoning adding more salt and pepper if needed.

  21. Scrape into a bowl with a silicone spatula making sure to get all of the dip.

  22. Cover and place in the fridge.

  23. Wash the fennel and slice it in half.

  24. Slice the bottom off the fennel half.

  25. Remove the core from the bottom of the fennel by cutting a triangle out of the middle of each half.

  26. Thinly shred the fennel and place in a bowl of ice cold water.

  27. Cut the avocado in half and remove the pip.

  28. Use a spoon to scoop out the avocado and then dice it.

  29. In a small bowl combine the olive oil, lemon and honey then season with salt and pepper to taste.

  30. Strain the fennel and add it with the avocado to a salad bowl.

  31. Drizzle over the salad dressing and toss it so the salad is evenly covered

  32. Leave in the fridge sealed in an air tight container.

  33. Put a frying pan onto to hob and turn it to high heat.

  34. Take the prawns out of the fridge.

  35. Once the pan is hot put the prawns in the pan.

  36. Cook for 2 minutes each side. (The prawns should be opaque, pink and starting to caramelise.)

  37. Turn down to low heat and squeeze over the lemon juice.

  38. Stir them for 1 minute and then remove from the heat.

  39. On 2 plates, spoon 2 tablespoons of the pepper dip onto one side of each plate and spread it out slightly.

  40. Spoon half of the prawns onto the dip on each plate.

  41. Next to the prawns add the fennel and avocado salad.

  42. Enjoy it on it’s own or with a side of warm bread!

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