Prawn, Avocado, Ruby Grapefruit and Fennel Salad with Macadamia Dukkah

Serves 4

Ingredients:

1 kg whole cooked Tiger prawns, peeled and deveined

1 avocado, diced

2 ruby grapefruit, peeled and segmented

1 fennel bulb, finely shaved

50gm rocket

½ small red onion, finely sliced

50gm macadamias, roasted and chopped

1 tbs sesame seeds, lightly toasted

1 tsp ground cumin

1 tsp ground coriander

½ tsp sweet paprika

½ tsp salt flakes

30ml lime juice

60ml extra virgin olive oil

1 tsp Dijon mustard

salt and pepper

Method:

Mix together the macadamias, sesame seeds, spices and salt.

Whisk together the lime juice, mustard and olive oil.

Combine the prawns, avocado, grapefruit, fennel, rocket and red onion.

Pour over the salad dressing and gently mix through.

Season to taste with salt and pepper.

Arrange the salad on four plates and sprinkle with the macadamia dukkah.