Prep time: 15-20 mins
Cooking time: None 
Serves: 4-6 

Ingredients:

Prep time: 15-20 mins
Cooking time: None 
Serves: 4-6 

Ingredients:
500g Cooked Peeled Prawns 
1 Fennel Bulb 150g  
1 Lemon 
3 Radishes 
¼ Cabbage  
½ Bunch Coriander 
½ Bunch Dill 
¾ Cup Yoghurt Unsweetened 
1 Garlic Clove 
1 Tbsp Zaatar Spice 
1 Tbsp Pomegranate Molasses 
Salt and Pepper 
Method:
Finely slice the fennel using a mandolin, place into a bowl and squeeze the juice of half a lemon. Toss well.  
Finely slice the radishes, finely slice the cabbage, chop the coriander and chop the dill. Add to the bowl. 
In a separate bowl add the yoghurt, the juice of half a lemon, crush the garlic, add the zaatar, add the pomegranate molasses and season with salt and pepper. Blitz with a stick blender or mix with a whisk and set aside. 
Add the prawns to the salad bowl and drizzle with the yoghurt dressing. Toss well until combined. Check seasoning and serve on a platter. Garnish with micro herbs if desired and enjoy cold or at room temperature.  

Method:

1. Finely slice the fennel using a mandolin, place into a bowl and squeeze the juice of half a lemon. Toss well.  
2. Finely slice the radishes, finely slice the cabbage, chop the coriander and chop the dill. Add to the bowl. 
3. In a separate bowl add the yoghurt, the juice of half a lemon, crush the garlic, add the zaatar, add the pomegranate molasses and season with salt and pepper. Blitz with a stick blender or mix with a whisk and set aside. 
4. Add the prawns to the salad bowl and drizzle with the yoghurt dressing. Toss well until combined. Check seasoning and serve on a platter. Garnish with micro herbs if desired and enjoy cold or at room temperature.