Heres another banger, so fresh, clean and summery and pretty colours too!
2 small fennel bulbs
½ red onion very thinly sliced
juice and grated zest of 1 lime
2 garlic cloves, crushed
2 tbsp chopped dill
2 tbsp chopped flat leaf parsley
1 mild chilli, seeded and finely chopped
4 tbsp olive oil
16 tiger prawns, peeled and de-veined
1 tbsp sumac
2 tbsp chopped coriander
pomegranate seeds to garnish
Trim the bases and tops of the fennel, then slice widthways as thinly as you can, if you have a magimix you can use the thin slicer for super speedy slicing. Mix together with the onion, lime juice and zest, garlic, dill, parsley, chilli, 2 tbsps of the olive oil and ½ tsp of crunchy sea salt and set aside.
Get a griddle pan smoking hot on the gas, meanwhile mix the prawns with the remainder of the olive oil and some salt. Grill them in small batches until they are golden, usually a minute on each side and then toss into the salad along with the coriander and sumac and give it a stir, check the seasoning and serve in a nice bowl sprinkling over the pomegranate at the end.