Portavogie Prawns with Tomato, Fennel, Apple & Mango Salad

Ingredients:

100g Portavogie Prawns

1 bulb of fennel

1 red apple

1 fresh mango

1 clove of garlic

2 plum tomatoes

5 sprigs of flat leaf parsley

1 lemon

500g baby rocket

 

Method:

Bring pot of water to the boil with half a squeeze of lemon & a pinch of salt.

Add prawns to water - cook for 3 minutes

Remove & chill

Finely Slice fennel, apple & mango. Add to ice lemon water

Blanch plum tomatoes in salted boiling water

Lift & cool in ice water

When cool peel, de-seed & chop

Finely chop clove of garlic & flat leaf parsley

Bind the chopped tomatoes, garlic & parsley with salt & pepper

Lift out fennel, apple & mango & mix with rocket

Place in bottom of glass

Add prawn to tomato mix