By Sprout / Monday, 21 December 2020 / Topics:
Ingredients: (Serves 4)
1. To make the salsa verde, roughly chop capers, anchovies and garlic together on a board. Add parsley stems and leaves and continue until finely chopped. Transfer to a bowl and stir through oil, vinegar and salt.
2. Combine zucchini, fennel (reserve fronds), radish and red onion in a large bowl. Toss with one tablespoon oil, half the lemon juice and a pinch of salt.
3. Preheat a BBQ grill plate or large frying pan over a high heat. Stir together remaining two tablespoons oil, paprika and a pinch of salt in a large bowl. Toss prawns through marinade. Cook for 1-2 minutes each side or until just cooked.
4. To serve, spread salsa verde on the bottom of a platter, spoon over salad and top with prawns. Garnish with fennel fronds.