Prep time: 15-20 mins
Cooking time: None 
Serves: 4-6 

Ingredients:

• 500g Cooked Peeled Prawns 
• 1 Fennel Bulb 150g  
• 1 Lemon 
• 3 Radishes 
• ¼ Cabbage  
• ½ Bunch Coriander 
• ½ Bunch Dill 
• ¾ Cup Yoghurt Unsweetened 
• 1 Garlic Clove 
• 1 Tbsp Zaatar Spice 
• 1 Tbsp Pomegranate Molasses 
• Salt and Pepper 

Method:

1. Finely slice the fennel using a mandolin, place into a bowl and squeeze the juice of half a lemon. Toss well.  
2. Finely slice the radishes, finely slice the cabbage, chop the coriander and chop the dill. Add to the bowl. 
3. In a separate bowl add the yoghurt, the juice of half a lemon, crush the garlic, add the zaatar, add the pomegranate molasses and season with salt and pepper. Blitz with a stick blender or mix with a whisk and set aside. 
4. Add the prawns to the salad bowl and drizzle with the yoghurt dressing. Toss well until combined. Check seasoning and serve on a platter. Garnish with micro herbs if desired and enjoy cold or at room temperature.