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Avocado, prawn & fennel cocktails
- 4 tbsp extra-virgin olive oil
- 1 segmented orange , plus the juice from the trimmings
- juice 1 lemon
- 1 fennel bulb , trimmed, halved and finely sliced
- 1 avocado , quartered, peeled and sliced
- 200g cooked king prawns
- 3 spring onions , sliced
- 55g bag wild rocket
Directions:View on BBC Good Food
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