PEA, TARRAGON AND PRAWN FRITTERS

Prep + cook time 45 minutes Serves 4

Mustard & lemon dressing: 25ml (5 tsp) Dijon mustard 15ml (1 tbsp) lemon juice 15ml (1 tbsp) olive oil

Salt and pepper, to taste Other ingredients:

375ml (1 ½ cups) frozen peas 1 clove garlic, peeled 250g peeled uncooked medium king prawns, chopped coarsely

2.5ml (½ tsp) finely grated lemon rind

30ml (2 tbsp) fresh tarragon leaves

60ml (¼ cup) olive oil

500ml (2 cups) firmly packed watercress

500ml (2 cups) micro herbs or sugar snap pea tendrils 1 medium fennel bulb, sliced thinly

1 stalk celery, trimmed, sliced thinly on the diagonal 40g (¼ cup) whole blanched and roasted almonds, chopped coarsely

For the dressing, whisk the ingredients in a small bowl until combined, season to taste and set aside. Boil peas and garlic together until peas are tender. Drain. Place boiled garlic and 250ml (1 cup) of the peas in a blender. Add prawns, lemon, rind and half the tarragon and process coarsely. Season. Heat oil in a large non-stick frying pan over medium heat and drop tablespoons of prawn mixture into oil in batches. Fry for 2 minutes on each side or until golden and cooked through. Cover and keep warm. Mix watercress, micro herbs, fennel, celery, almonds, remaining tarragon and remaining peas in a bowl with half the dressing. Serve the fritters with salad, drizzled with remaining dressing. Patties can be made the day before and stored in an airtight container in the fridge.