Warm Salad of King Prawn, Oysters and Harissa

1. Heat a little olive oil in a large fry pan.
2. Splash the sweetbreads, prawns and oysters with a little extra oil.
3. When the oil is hot, add the sweetbreads to the pan and fry gently for about 2 minutes.
4. Turn the sweetbreads over and at the same time, add the prawn.
5. When the prawn is nearly cooked, add the 2 tea smoked oysters and cook all together for another minute or 2.
6. Transfer the cooked items to a clean plate and rest in a warm place while you put the salad together.
7. To make the salad, simply mix the fennel, celeriac, orange fillets, mint, coriander, onion and date together.
8. Season with the orange juice, a splash of extra virgin olive oil and sea salt.
9. Mix gently.

To serve

1. Place a large tablespoon of harissa on a dinner plate and spread it around slightly.
2. Place the sweetbreads, prawn and oysters together on top of the harissa and top with the salad.