Avocado prawn fennel cocktails
Ingredients
- 4 tbsp extra-virgin olive oil
- 1 segmented orange, plus the juice from the trimmings
- juice 1 lemon
- 1 fennel bulb, trimmed, halved and finely sliced
- 1 avocado, quartered, peeled and sliced
- 200g cooked king prawn
- 3 spring onion, sliced
- 55g bag wild rocket
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