Ingredients
- For the prawns
- court bouillon* or chicken stock
- 48 green (uncooked) Bay prawns in the shell
- large bowl of iced water
- 4 globe artichokes, peeled and stalk pared back
- 18 asparagus spears, a mixture of green and white
- 200g broad beans, cooked and double-shelled
- 12 citrus segments (orange, lemon or pink grapefruit)
- For the dressing
- 1 tbsp citrus juice
- 1 tbsp dill, chopped
- 2 cloves garlic, roasted,
- 3 tbsp olive oil
Method
Bring the court bouillon (or stock) to the boil, drop in the prawns and let them roll around for 2-3 minutes. Once they turn orange, fish them out (reserve the liquid) and drop straight into iced water to cool. Once cool, drain, pat dry and peel.
Bring the liquid back to the boil and cook the artichokes until tender, drain and cut into four.
Boil a pot of salted water and blanch the asparagus and then, separately, the broad beans. Drain and season with a little oil, salt and pepper.
Cut the asparagus on the diagonal to the length of matchsticks, and mix the vegetables and the prawns and the citrus segments together.
Make a dressing with the citrus juice, dill, roasted garlic and olive oil, and drizzle over the prawns and vegetables.
*Court bouillon means short boil and is ideal for ingredients that require brief cooking. Combine in a large pot 1 litre of water, ¼ cup vinegar, 1 sliced carrot and 1 sliced onion, 1 bay leaf, a sprig of thyme and 10 black peppercorns. Boil for 30 minutes and strain.
