This stylish ready-in-a-jiffy salad is so easy to make and is full of contrasting tastes and textures. Crispy, bitter endives meet chewy prawns, and the chilli and onions bring spice and flavour.


  • 2 large firm endives

  • Zest, segments and juice of 2 pink grapefruit

  • 2 tbs extra virgin olive oil

  • 1 bunch of chives, finely sliced

  • 200g baby plum tomatoes, halved

  • 1 tsp vegetable oil

  • 16 tiger prawns, shells and intestinal cords removed, halved lengthways

  • 1 mild fresh red chilli, seeded and chopped

  • 1 small bunch of watercress, picked

  • Salt and cayenne pepper


  • 1.

    Slice the endives as finely as possible lengthways. Mix the sliced endive with the extra virgin olive oil, the zest and segments of the grapefruit and half of the juice. Add half of the sliced chives, and the baby plum tomatoes. Season well with salt and cayenne, set aside.

  • 2.

    Next, heat a large non-stick frying pan with the vegetable oil. Add the tiger prawns and sauté for a minute or so each side. Add the second half of the grapefruit juice, the remaining chives and the chopped chilli. Toss until the prawns are well coated.

  • 3.

    To finish, toss the picked watercress with the fennel salad and spread it all onto a large plate, top with the prawns and serve.

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