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Fennel, Prawn and Zucchini Salad

Serves 4-6

extra virgin olive oil  (EVO)
2 fennel bulbs, finely sliced
1 large onion, finely sliced
2 large zucchini, seeded and cut in julienne strips
1kg small prawns or large shrimp, cleaned, peeled and deveined as needed
¼ tsp Sea salt
¼ cup Italian parsley, finely chopped
2 Tbsp Calogiuri vincotto

Heat a little EVO in a large sauté pan. Stir in fennel and onion. Cook over medium-high heat until beginning to caramelize. As the vegetables begin to colour, stir in julienned zucchini and cook a further 5 minutes. Set aside.

Toss prawns in just enough EVO to coat and either grill under a high heat for 5 minutes each side or sauté in the same pan, tossing frequently to ensure even cooking.

Spread the onion and fennel mix on a platter. Top with the cooked prawns. Sprinkle salt, parsley and then vincotto over all.

Sabato


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