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Prawn, Orange and Fennel Salad served in a Croustade

Ingredients

  • Serves 4
  • 1 unsliced white sandwich loaf, one day old
  • 3 tbs vegetable oil
  • 12 cooked prawns, peeled and deveined, tails intact
  • 1 medium fennel bulb, trimmed and fi nely sliced
  • 3 oranges
  • ½ bunch chives, fi nely chopped
  • 1 dill sprig
  • 100ml olive oil
  • 3 tsp wholegrain mustard

Directions

  • STEP 1 - To make croustades: With a sharp knife cut the loaf into 7cm thick slices, remove crusts and cut in half to make two rectangles, remove the centre from each rectangle, leaving a case. Brush with vegetable oil on all sides. Line an oven tray with baking paper. Heat oven to 180°C and bake croustades for 10 minutes or until crisp and golden brown.
  • STEP 2 - Prawn and Fennel Salad: Peel, segment and remove the pith and membrane of 2 oranges, combine with fi nely chopped fennel, ½ tbs orange rind and chopped chives. Mix with 1 tbs of the dressing and refrigerate for ½ hour.

Recipe Ingredient

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