- 2 large carrots, sliced in half then cut ½cm/¼in thick
- 2 celery sticks sliced in half then cut ½cm/¼in thick
- 2 bulbs fennels, finely sliced
- 400g/14oz Italian tinned cherry tomato, drained
- 500g/1lb 2oz tiger prawns, peeled and uncooked
- handful parsley, chopped
- ¼ glass white wine
- 4 tbsp Italian olive oil
- 2 tbsp chilli olive oil
- 400g/14oz rocket salad
- 150g/5oz homemade crostini (croutons)
- In a large wok heat the olive oil.
- Immediately put all the vegetables in and allow to gently fry for approximately 2 minutes.
- Add the chilli olive oil and then the prawns with a pinch of salt.
- Flavour with the white wine and allow to simmer.
- Add the cherry tomatoes, season with salt, sprinkle with parsley and take off the heat.
- Stir in the croutons and immediately serve on a bed of cold rocket salad.