Papaw, prawn and fennel salad

1.

Peel, deseed and slice papaw. Thinly slice the fennel, reserving fronds for garnish.

2.

Toss prawns with cumin, 2 tsp olive oil, and a pinch of salt and pepper.

3.

On the bbq or in a large skillet over medium-high heat, cook the prawns for 2 minutes, then turn and cook a further 1-2 minutes until opaque and cooked through.

4.

Whisk together mustard, lemon juice, honey and remaining olive oil to make a dressing. Season with salt and pepper to taste.

5.

Arrange fennel, papaw and warm prawns on a serving platter. Drizzle with dressing and serve immediately.