Grapefruit & Fennel Salad with Coconut Prawns

Ingredients (Serves 4):


• 2 pink grapefruit
• 500g fennel
• 3 small spring onions
• 150g natural yoghurt
• 1-2 tsp honey
• Salt
• Ground white pepper
• 250g prawns
• 3 tbsp desiccated coconut

Method:


Peel the grapefruit and cut out the flesh in segments, keep any juice to one side. Clean the fennel, cut the white part into long thin strips and the stalks into small discs. Chop up some of the fronds to use as a garnish at the end.

Wash the spring onions and cut into discs. Mix the yoghurt, grapefruit juice, honey, salt and pepper together, and then mix this in with the fennel, grapefruit and spring onions and leave to marinate for 20 minutes.

Wash and drain the prawns then flash fry in hot oil with the coconut and serve immediately on top of the salad and garnish with the fennel fronds.