INGREDIENTS PER 4 PEOPLE
Arugula, 50 gr
Fresh prawns, 20
Garlic, 2 cloves
Fennel (or dill), a small bunch
Chilly, 1 small
Cherry tomatoes, 8
Extra virgin olive oil
Wash and chop the fennel finely.
In a saucepan, stir fry the garlic for a minute with 2 tablespoons of olive oil. Add the chopped chilly to the saucepan.
Shell the prawns and stir fry them for about 3 minutes with the garlic and the chopped fennel, turning them on both sides. Then add salt and pepper.
Cook them until they get pink in colour, then put the arugula on a plate and chop the cherry tomatoes in halves.
Put the cooked prawns over the rocket and the tomatoes, then sprinkle them with olive oil and a touch of balsamic vinegar.
Thanks to: My Little Italian Kitchen