Spencer Gulf King Prawns Salad with Fresh Peas, Grilled Asparagus, Blood Orange, Balsamic Onions and Rocket, Almond Dressing (summer)

By Dennis Leslie

• 800gm Spencer Gulf King Prawns
• 1 Bunch Asparagus
• 400gm Fresh Peas
• 6 BloodOranges
• 3 Red Onions
• 100ml Balsamic
• 200gm Fresh Rocket Leaf
• 6 tblspn Harding’s Almond Paste
• Extra Virgin Olive Oil
• Sea salt
• Pepper

Preheat oven to 180 deg C. Peel the red onions and cut into wedges. Toss in equal quantities of balsamic and olive oil. Season in salt and pepper and roast for 10 minutes, stirring at 5 minute mark. Set aside to cool in the juices.

For the asparagus, bend one asparagus spear until it snaps. This will tell you where to cut the rest of the bunch, discard the woody end and toss the spears in olive oil salt and pepper.

Grill the asparagus until it starts to blacken slightly, then set aside.

Take the fresh peas out of the pods and blanch in hot water for 30 seconds then refresh in cold running water, set aside.

Make a dressing with the almond paste and about ¼ cup of olive oil, salt and pepper. Whisk until emulsified.

Toss the prawns in olive oil, salt and pepper and grill for 1 minute on each side and place into a mixing bowl.