This fresh and tasty salad makes for a great light lunch.
Peel, deseed and slice papaw. Thinly slice the fennel, reserving fronds for garnish.
Toss prawns with cumin, 2 tsp olive oil, and a pinch of salt and pepper.
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.
Whisk together mustard, lemon juice, honey and remaining olive oil to make a dressing. Season with salt and pepper to taste.
Arrange fennel, papaw and warm prawns on a serving platter. Drizzle with dressing and serve immediately.
Exclusive recipe from Australia Papaya.
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