Spencer Gulf King Prawns Salad
with fresh peas, grilled asparagus, blood orange, balsamic onions and almond dressing By Dennis Leslie, Chef at Adelaide Oval Indredients800 g Spencer Gulf King Prawns1 bunch asparagus400 g fresh peas6 blood oranges3 red onions100 ml balsamic200 g fresh rocket leaf6 tbsp Harding's Almonds PasteExtra Virgin olive oilSea salt and pepperMethodPreheat ...