1 tsp (5 ml) Dijon mustard
20 ml (4 tsp) lemon juice
2 tbsp (30 ml) olive oil
salt and pepper, to taste
2 avocados
1 small fennel bulb, finely sliced
1 tsp (5 ml) ground cumin
8 cooked Mediterranean prawns, thawed if frozen and peeled
1 tsp (5 ml) polyunsaturated margarine
20 ml (4 tsp) lemon juice
2 tbsp (30 ml) olive oil
salt and pepper, to taste
2 avocados
1 small fennel bulb, finely sliced
1 tsp (5 ml) ground cumin
8 cooked Mediterranean prawns, thawed if frozen and peeled
1 tsp (5 ml) polyunsaturated margarine
method
1. To make the dressing, put the mustard into a bowl with the lemon juice and then slowly pour in the oil, whisking constantly. Season to taste.
2. Halve the avocados, peel, remove and discard the stone.
3. Dice the avocado flesh and add to the dressing with the fennel slices.
4. Gently mix so the avocado is well coated.
5. Sprinkle the cumin evenly over each prawn.
6. Melt the margarine in a heavy-based frying pan, add the prawns and cook over low heat for 1 minute on each side.
7. Put the fennel and avocado mixture on to individual serving plates and top with the prawns.
8. Serve at once.
2. Halve the avocados, peel, remove and discard the stone.
3. Dice the avocado flesh and add to the dressing with the fennel slices.
4. Gently mix so the avocado is well coated.
5. Sprinkle the cumin evenly over each prawn.
6. Melt the margarine in a heavy-based frying pan, add the prawns and cook over low heat for 1 minute on each side.
7. Put the fennel and avocado mixture on to individual serving plates and top with the prawns.
8. Serve at once.
serving amount
serves 4
rate this recipe
9.5
out of 10
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