Ingredients
- 3 fennel bulbs, finely sliced
- 1 cucumber, ribboned with a swivel peeler
- large handful rocket and parsley leaves
- 1 red onion, thinly sliced
- 1 avocado, thickly sliced
- 450g (1lb) cooked king prawns
- 150g (5oz) pomegranate seeds
- handful chopped fresh coriander
- 1tbsp sumac (optional)
- for the dressing
- 4tbsp olive oil
- 2tbsp lemon juice
Method
Mix together the fennel, cucumber, leaves, onion, avocado and prawns. Toss in the dressing, divide between plates then top with the pomegranate, coriander and sumac. This can also be made up as a big bowl salad for a buffet table – coat the avocado slices in lemon juice before mixing with the other ingredients.
