PRAWN, PICKLED FENNEL AND PINK PEPPERCORN MINI BURGERS

Balmy summer days call for easy no-cook meals, and these mini burgers are perfect for simple no-fuss entertaining.

Ingredients

¼ cup (60ml) white wine vinegar 1 teaspoon pink peppercorns, lightly crushed 2 tablespoons honey 1 teaspoon sea salt flakes 1 medium bulb fennel, trimmed and thinly sliced using a mandolin ½ cup (150g) whole-egg mayonnaise 8 mini brioche buns, halved and toasted 16 cooked prawns (shrimp), peeled and halved

Step 1. Place the vinegar, peppercorn, honey and salt in a medium bowl and whisk to combine. Add the fennel and toss to coat. Set aside for 5 minutes to pickle.

Step 2. Spread the mayonnaise on half the buns, top each with the prawn and pickled fennel, and sandwich with the remaining buns to serve. Makes 8. Tips + Tricks

+ The pickled fennel can be made in advance and refrigerated for up to a few days. If you want to make more to enjoy over summer, double or triple the recipe and store in sterilised jars in the refrigerator. Styling: Justine Poole Photography: William Meppem Recipes: DH Food Team