Prawns with Cream Cheese on a bed of Fennel and Cucumber Salad

Serves 4

METHOD:

1. Mix the Boursin with the lemon juice and stir in the chopped mint.
2. Finely slice the fennel and ribbon the cucumber with a wide peeler.
3. Toss the salad leaves in the dressing and divide between the four serving plates.
4. Arrange the fennel and cucumber on top of the leaves.
5. Spoon the cream cheese mixture onto the centre of each salad and garnish with the prawns.

INGREDIENTS:

1. 200g Boursin
2. 1tbsp lemon juice
3. ½ bunch fresh mint, chopped
4. 1 small fennel
5. 1 small cucumber
6. 100g baby mixed salad leaves
7. 150ml vinaigrette dressing
8. 200g large tiger prawns