Fresh Prawn "Nicoise" with Rouille

1 tsp olive oil
1 clove garlic, peeled & smashed
1/4 tsp fennel seeds
Pared rind of 1/2 an orange
1 bayleaf, torn
40g olives, drained

1 galic clove
1 tsp salt
1 tsp olive oil
40g ciabatta, toasted & cubed
1 small chargrilled capsicum, peeled
1 medium tomato
1/4 tsp smoked paprika
1 tsp Dijon mutard
1 Tbl lemon juice
1 Tbl chopped fresh thyme

500g prawns
100g green beans, trimmed, cooked & refreshed
8 medium roasted tomatoes
150g mixed lettuce

Fresh tuna loin or canned tuna can be substituted for the prawns.

Combine first six ingredients in an ovenproof bowl. Mix well, rubbing the flavour components over the olives, cover with tinfoil. Place in a just warm oven for 30-40 minutes, shaking occasionally.

Combine next ten ingredients in a food processor and blitz until a creamy paste is formed. Loosen with water or a little white wine (don't forget to add those calories into the total) until a thick dressing consistency is reached.

Stir fry the prawns with oil spray and salt and pepper to taste.

Dress the salad platter with the dressing, spreading it out to the edges. Toss the prawns, beans, tomatoes, lettuce and warmed olives and layer over the dressing.

Serving Size: Serves 2