- 120g (plus 2 tablespoons) extra virgin olive oil
- 160 ml white wine vinegar
- 1 grated lemon zest
- 200g mixed leaf salad
- 200g Driscoll's Victoria Blackberries
- 16 large prawns
- 16 new potatoes
- 2 oranges
- coarse sea salt and ground black pepper, to taste
- 1 fennel bulb, trimmed, thinly sliced
- 1 shallot, thinly sliced
Grilled Prawns with Blackberry Citrus Salad
Cook prawns 8 to 10 minutes or until they are no longer glossy in appearance.
Cook potatoes in boiling water until tender. Drain, cut in half and set aside. Peel oranges. Cut segments from membrane with a sharp knife, collecting enough juice to make 3 tablespoons and reserving segments separately. Whisk together orange juice, oil and vinegar. Season with salt and pepper.
Combine prawns, remaining 2 tablespoons oil, fennel, shallot and lemon zest in a large bowl. Season with salt and pepper.
Arrange prawns under the fennel mixture in a single layer. Grill over medium-high heat until prawns are charred. Just before removing from grill, drizzle each with 1 teaspoon vinaigrette.
Toss lettuce lightly with some of the vinaigrette. Gently mix in blackberries, potatoes, orange segments and additional vinaigrette as needed. Divide salad onto four plates. Slide prawns and fennel over salads and serve.