By Sprout / Monday, 21 December 2020 / Topics:

Ingredients: (Serves 4)

  • 1 zucchini, shaved into ribbons
  • 1 fennel bulb, shaved
  • 4 radishes, finely sliced
  • ½ red onion, finely sliced
  • 1 tablespoon olive oil, plus 2 tablespoon extra
  • Juice of 1 lemon
  • pinch of salt
  • 1 tablespoon smoked paprika
  • 12 large prawns, shelled with heads and tails intact

Salsa verde:

  • 2 tablespoons capers
  • 4 anchovy fillets
  • 1 garlic clove
  • 1 bunch of parsley, leaves and stems finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • pinch of salt


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.