Looking for a light, elegant starter that feels restaurant-quality but is still simple to make at home? This Prawn & Fennel Salad is fresh, vibrant and full of clean Mediterranean flavour, the perfect dish when you want something impressive without spending hours in the kitchen.

Sweet prawns (we love to get them from our friends at The Fish Society) finely sliced fennel and shallots are lifted with lemon juice, fresh basil and extra virgin olive oil, then finished with crispy prosciutto, capers and ribons of basil. It’s crisp, refreshing and beautifully balanced, making it ideal for dinner parties, summer lunches or as a refined seafood starter.

Watch Sophie make it her way here

This is the kind of dish that looks far more complicated than it actually is, it’s all about great ingredients, simple technique and letting the flavours do the work.

Why You’ll Love This Prawn & Fennel Salad

Fresh and vibrant – light, zesty and perfect as a starter
Quick to prepare – minimal cooking, maximum flavour
Great for entertaining – elegant and visually striking
Balanced flavour – sweet prawns, citrus, herbs and salt
Make-ahead friendly – ideal for stress-free hosting

Ingredients
20 large cooked prawns, sliced horizontally down the back
1 baby fennel bulb, finely sliced
2 shallots, finely sliced
juice of 1 lemon
20g fresh basil, chiffonaded
extra virgin olive oil
salt
fresh ground black pepper
To Garnish
prosciutto, grilled and finely processed
2 spring onions, finely shredded (optional: cold plunge the spring onions so they curl)
2 tbsp baby capers
2 tbsp extra virgin olive oil
fresh basil, finely shredded

Method

In a large bowl add the sliced fennel and shallots with the lemon juice and leave to macerate for at least 30 mins (or 1-2 hours if you have the time) so the flavours can develop fully.
Add the prawns, shredded basil and a drizzle of extra virgin olive oil to bind everything together.
Season well with salt and freshly ground black pepper.

Spoon a small mound of the prawn and fennel mixture into the centre of a large white plate.
Top with a few curled spring onions for height, followed by a generous pinch of crumbed prosciutto.

Stir the capers into the olive oil and drizzle around the plate to finish.

Tips & Variations

Make it ahead Prepare 1–2 hours in advance for best flavour
No prosciutto? Swap for crispy pancetta or omit for a lighter version
Extra freshness Add finely diced cucumber
More heat Add a pinch of chilli flakes or fresh red chilli
Serve as a main Great for a light summer lunch

What to Serve with Prawn & Fennel Salad

This dish pairs beautifully with:
Warm crusty bread or focaccia
Light seafood starters or mezze-style dishes
It also works well as part of a larger dinner party menu

Storage & Make Ahead

Make ahead Best prepared 1-2 hours in advance
Storage Best eaten fresh but will keep chilled for up to 24 hours
Serving Bring to room temperature before serving for best flavour

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