Avocado, Prawn and Fennel Cocktails

• 4 tbsp extra virgin olive oil tbsp
• orange, segmented↗1

  plus juice from the leftovers

• lemon juice
• fennel bulb↗1

  peeled, halved and thinly sliced

• avocado↗1

  cut into four pieces, peeled and sliced

• cooked king prawns200g g
• green onion↗3

  sliced

• wild arugula55g

Step-by-step instructions

1. 1

   Prepare the dressing: in a small bowl combine the olive oil, orange juice (from the leftovers) and lemon juice, add salt and pepper to taste, set aside.

2. 2

   In a large bowl combine the orange segments, thinly sliced fennel bulb, avocado cubes, prepared prawns, sliced green onion and half of the dressing, gently mix.

3. 3

   Divide the arugula leaves among four martini‑style glasses or small serving plates, placing the prepared mixture in the centre of each glass.

4. 4

   Just before serving, drizzle with the remaining dressing.