Wild seared Spencer Gulf King Prawns with green vegetables and lemon mustard dressing | Marine Stewardship Council

Ingredients

• 12 large peeled and cleaned MSC Spencer Gulf King prawns
• 1 bulb fennel, sliced
• 1 red onion, sliced
• 200g steamed kipfler potatoes (or similar)
• 8 spears green asparagus, sliced
• 100g steamed fine green beans
• 1 tablespoon grain mustard
• 60ml extra virgin olive oil
• juice of 1 lemon
• 20 ml water
• sea salt and cracked pepper to taste