Prawn, dill and fennel salad with buttermilk dressing

There's nothing better than having friends and family around for Easter and sharing beautiful food. This recipe turns delicious fresh seafood into a wonderful Easter feast.

• 1kg medium uncooked prawns, peeled (tails intact), deveined
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 2 baby fennel bulbs, trimmed, very thinly sliced
• 1 small red onion, halved, thinly sliced
• 120g baby spinach and rocket mix
• 2 tablespoons chopped fresh dill leaves
• 1 medium pink grapefruit, peeled, segmented

Buttermilk dressing

• 1/2 cup buttermilk
• 1/2 cup whole-egg mayonnaise
• 2 tablespoons lemon juice

Energy 1066kJ	Fat saturated 2.00g
Fat Total 11.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 11.00g	Dietary Fibre 3.00g
Protein 26.00g	Cholesterol 177.00mg
Sodium 590.65mg

All nutrition values are per serve.

1. Step 1

   Combine prawns, oil and garlic in a bowl. Season with pepper. Cover, refrigerate for 30 minutes.

2. Step 2

   Meanwhile, make dressing. Combine buttermilk, mayonnaise and lemon juice in a bowl. Season with salt and pepper. Cover, refrigerate until required.

3. Step 3

   Heat a char-grill or barbecue plate to medium-high. Cook prawns, turning, for 3 to 5 minutes or until changed in colour and cooked through. Transfer to a bowl. Add fennel, onion, spinach mixture, dill and grapefruit.

4. Step 4

   Toss gently to combine. Serve the salad drizzled with dressing.

Tip: To segment grapefruit, remove peel and white pith. Using a small paring knife, cut down either side of the membrane to release segments.