Ingredients

· 1 orange

· 200 g prawns

· 1 tablespoon olive oil

· 1 fennel bulb

· 1 teaspoon dijon mustard

· 2 teaspoons white vinegar

· Parsley leaves

· 150 g cooked beetroot in natural juice, cut into wedges

Method

Grate the zest from half the orange into a bowl, then add the prawns and ½ tablespoon of the oil. Season and toss to coat. Slice the peel off the orange, cut the flesh into discs, then put in a large bowl, squeezing over any juice from the peel. Thinly slice the fennel and add to the orange slices along with the remaining oil, the mustard and vinegar. Season, then toss together. Heat a non-stick frying pan over a medium-high heat, add the prawns and cook for two minutes on each side until opaque and cooked through. Mix the parsley and beetroot into a bowl, then arrange on a platter. Top with the hot prawns, and then serve.