Prawn, Grapefruit and Fregola Salad

, from Issue #31, page 81. September, 2015
Photography Aaron McLean.
    Prawn, Grapefruit and Fregola Salad

    Fregola is a Sardinian semolina pasta that is baked in the oven, giving it a toasty flavour. If it isn’t available substitute another short pasta such as risoni, or use a grain such as pearl barley or cracked wheat. Scallops can also be substituted for the prawns.

    Serves: 4

    INGREDIENTS

    2 grapefruit
    16 large raw, peeled prawns
    1 tablespoon olive oil
    knob of butter
    1 clove garlic, crushed
    sea salt and freshly ground pepper

    Dressing
    ¼ cup olive oil
    4 tablespoons grapefruit juice
    ½ long red chilli, seeded and finely chopped
    1 clove garlic, crushed
    2 teaspoons honey
    1 teaspoon whole cumin seeds, toasted

    Salad
    ½ cup fregola
    1 small fennel bulb, very thinly sliced, fronds reserved
    2 radishes, very thinly sliced
    1 handful rocket

    METHOD

    Using a small sharp knife, peel the grapefruit, removing all the white pith. Holding the fruit over a bowl to catch any juice, cut between the membranes to release the grapefruit fillets. Set these aside for the salad. Squeeze the juice from the remaining membranes for use in the dressing.

    Dressing: Whisk the ingredients together in a large bowl and season.

    Salad: Cook the fregola in boiling salted water for 10 minutes or until just tender. Drain well and toss the hot fregola with the dressing. Set aside until you are ready to assemble the salad.

    Prawns: Heat the olive oil and butter in a sauté pan and cook the prawns for 2 minutes each side or until just cooked through.

    To serve: Add the grapefruit segments, fennel, radishes and rocket to the fregola and toss gently to combine. Pile the salad on plates and top each serve with 4 prawns. Scatter with the reserved fennel fronds.

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