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Naartjie, Fennel And Prawn Salad

If you don't have naartjies on hand, you can use oranges.

Credit: Extract from Harvest Table (Quivertree Publications)

Naartjie, fennel and prawn salad

Serves 4


  • 12–16 prawns, deveined

  • 1 tsp paprika

  • ½ tsp cayenne pepper

  • 1 tsp minced garlic

  • salt, to taste

  • olive oil, for frying

  • 2 tbsp butter

For the dressing
  • 5 g chives, finely sliced

  • 3 tbsp white wine vinegar

  • 1 lemon, zested and juiced

  • 1 tsp honey

  • 125 ml extra virgin olive oil

  • ½ tsp sea salt flakes

  • freshly ground black pepper, to taste

For the salad
  • 2 fennel bulbs, thinly sliced

  • 100 g watercress

  • 100 g wild rocket

  • 3 naartjies, peeled and sliced

  • 1 avocado, cubed

  • 20 g almonds, toasted and roughly chopped


  1. Season the prawns with the spices, garlic and salt.

  2. Place a pan over a high heat and drizzle with olive oil. Sear the prawns on both sides until pink.

  3. Add the butter and toss to coat. Set aside.

  4. Make the dressing by whisking the ingredients together. Marinate the fennel in the dressing for 15 minutes.

  5. To make the salad, arrange the watercress and rocket on a large serving platter, top with the fennel, naartjies, avocado and dressing, and sprinkle with the chopped almonds.

  6. Serve with the prawns.

Extract from Harvest Table (Quivertree Publications)


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