Thursday, 10 March 2016

Fennel & Prawn salad with crispy Prosciutto



Imagine surf and turf but in its lightest and tangiest form. I'm not talking a mountain of steak and lobster here, I'm referring to a colourful, crispy, lemony collaboration between prosciutto and king prawns. In 15 minutes. I've mentioned this before, but it's my ongoing desire to make healthy food taste indulgent (and look jazzy). If you feel like you're eating a plate of rabbit food, it's not exactly going to fill you up and leave you satisfied is it?




Since the recipe was given to me by a friend from The Avenue Cookery School in London, (hence I knew it was a good 'un) it's been one of my go-to's for easy, quick and oh so healthy. The crispy prosciutto gives this salad the most wonderful salty crunch; along with the soft prawns & the crunchy fennel, it's the most magnificently textural salad. It's healthy, AND delicious. Surely when someone with bacon in the title of their blog tells you something is healthy and delicious you can assume its not just a pile of leaves? Give this one a go and enjoy it. If you're not such fan of fennel, halve the fennel amount and add more leaves. Don't skimp on the crispy prosciutto.
Fennel & prawn salad with crispy prosciutto

Quantities: Serves 2

Timings: 15 minutes

Kitchen Stuff: Baking tray, sharp knife and a chopping board

Ingredients:
4 slices prosciutto
120g cooked and peeled king prawns
1 medium fennel bulb
1 shallot
20g basil
1 heaped tsp small capers
60g watercress or mixed salad leaves (I used watercress, rocket and spinach)
1 lemon
1-2 tbsp olive oil

Method:

1. CRISPY PROSCIUTTO: Turn up your oven to 200 degrees C (390F). Put your prosciutto slices on a baking tray (on baking paper if you think it might stick) and put in the hot oven for about 10 minutes until crispy. Keep a close eye so they don't burn.

2. SLICE 'EM UP: Whilst the prosciutto is crisping up, prep your other ingredients. Slice the prawns down the middle lengthwise so they are all split in two. Cut the shallot into eighths and finely slice. Remove the stalks from your fennel bulb (keep the fluffy green fronds) and quarter it. Cut out the core and finely slice, use a mandolin if you have one. Finely slice your basil leaves.


3. EAT IT: In a large mixing bowl, add the fennel slices, salad leaves, halved prawns, shallot slices and basil slices. Chuck in 1 heaped tsp capers, squeeze over the juice of one lemon and add 1-2 tbsp olive oil. Mix it all together and move to your serving dish. When the prosciutto is crisped up, break it into pieces and sprinkle over the salad. Garnish with bits of fennel frond and enjoy!