Avocado, prawn & fennel cocktails

Ingredients

• 4 tbsp olive oil extra-virgin
• 1  segented orange 
• 1  juice of lemon 
• 1  fennel bulb trimmed halved finely sliced
• 1  avocado peeled sliced quartered
• 200 g king prawn cooked
• 3  spring onion sliced
• 55 g rocket wild

Equipment

• bowl

Directions

1. Make the dressing by mixing the oil and citrus juices together in a small bowl with some salt and pepper, then set aside.
2. In a bowl, toss all the other ingredients, except the rocket, together with the orange segments and half of the dressing. Scatter the rocket leaves into 4 Martini glasses or small bowls, pile the salad into the centre, then drizzle with the remaining dressing just before serving.