I'm loving all the fresh fennel at the moment and in my opinion they are best had at salads when you can still feel the crunch and the freshness and the beautiful aniseed flavour. With the addition of prawns and squid this salad is very wholesome and makes a perfect light meal on its own. It has so many flavours going for it: the aniseed, the fresh lime, the dill and the slight kick with the chilli.
Prep: 25 mins
Cook: 25 mins
Yields: 2 servings
1In a large bowl, mix together the fennel, onion, lime juice and zest, dill
2chilli and 2 tablespoons of olive oil. Season with salt and set aside.
3Place a grill pan over a high heat and leave until hot.
4Mix the prawns and the squid with the rest of the olive oil and season with salt.
5Grill them for a few minutes or until just cooked through.
6Add the seafood into the salad bowl, season with sumac and toss together.
Credit to http://www.scandifoodie.blogspot.com.au/
1 big organic fennel bulb, finely sliced
1/2 organic Spanish onion, finely sliced
juice and grated zest of 1 organic lime
2 tbsp chopped organic dill
piece of mild organic chilli, seeded and finely sliced
4 tbsp cold-pressed extra virgin olive oil
5 wild caught King prawns, peeled and de-veined
1 small tube of qild caught squid, cleaned and cut into rings