This is one of my favourite salads and often I eat it without the prawns, as it makes a wonderful accompaniment to many main dishes. For those of you who don’t mind the breath, it is also wonderful with a scattering of chopped spring onion.
4 Baby Gem lettuce hearts
2 heads of fennel
300g (10.5oz) cooked king prawns
handful of mint, roughly chopped
For the dressing
3 tablespoons good extra virgin olive oil
juice of ½ lemon
2 teaspoons Taste #5 Umami Paste Vegetarian recipe
- Cut the lettuce hearts into quarters lengthways, then quarter the fennel bulb and cut into crunchy slices.
- Add the prawns and mint and give a good mix.
- Now make the dressing by whisking together the dressing ingredients.
- Toss the salad with the dressing and serve immediately.