Grilled Fennel and Citrus Salad with Charred Spicy Prawns

A bright, healthy main course that showcases the grill for lighter cooking. Charred fennel, sweet citrus segments, and smoky spiced prawns come together with a grilled lemon vinaigrette. This is the kind of dish that proves a grill isn't just for steaks and burgers.

Ingredients

Spiced Prawns

• 450g large raw king prawns, peeled and deveined
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• Flaky sea salt and freshly ground black pepper

Salad and Vinaigrette

• 2 bulbs fresh fennel, halved and cut into quarters
• 1 small red onion, thinly sliced
• 2 lemons, halved (for grilling)
• 2 pink grapefruits, segmented, juice reserved
• 2 navel oranges, segmented, juice reserved
• 2 clementines or satsumas, segmented, juice reserved
• 60ml honey
• 120ml extra virgin olive oil
• Flaky sea salt and freshly ground black pepper

Method

1. Preheat your grill to high heat with all burners on. Clean the grates and rub with an oiled cloth.
2. Toss the prawns with smoked paprika, cayenne, olive oil, lemon juice, salt, and pepper. Set aside.
3. Place the lemon halves cut-side down directly on the grill. Cook for 5-6 minutes without moving until golden grill marks form and the lemons soften. Remove and set aside to cool slightly.
4. Place the fennel quarters on the grill and cook for 5 minutes per side until lightly charred and just tender. Remove and cover with foil.
5. Place the prawns on a grill grid or thread onto skewers. Cook over direct high heat for 2-3 minutes per side until pink and opaque with a gentle C-curl. Do not overcook.
6. Make the vinaigrette: squeeze the grilled lemons through a sieve into a bowl (discard seeds). Add the reserved citrus juices, honey, salt, and pepper. Whisk in the olive oil. Toss the sliced red onion into the vinaigrette and let it sit for a few minutes.
7. Arrange the grilled fennel and citrus segments on a large platter. Place the charred prawns in the centre. Spoon the vinaigrette and pickled red onion over everything. Season with a final pinch of salt and pepper.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.