Avocado, prawn and fennel cocktail

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A lighter take on the retro seafood cocktail, with crisp fennel, creamy avocado and tender prawns dressed in a bright citrusy sauce.

Serves: 4 people

Preparation time: 11 min

Ingredients

• Fennel bulb – 1
• Avocado – 1
• Cooked prawns – 200 g
• Spring onions – 3
• Wild rocket – 55 g
• Lemon juice – 1 tbsp
• Olive oil – 2 tbsp
• Mayonnaise or yoghurt – 2 tbsp
• Salt and black pepper – to taste

Method

1. Slice the fennel as finely as you can so it stays delicate and crisp.
2. Cut the avocado into neat slices and toss the prawns with lemon juice, olive oil and a little mayonnaise or yoghurt.
3. Arrange the rocket in glasses or on small plates, then layer with fennel, avocado and prawns.
4. Spoon over the dressing and serve straight away while the textures are still fresh and distinct.