Gratinated prawns with roast fennel and farro

Ingredients

For 1 serving

• Shrimp180 g
• Breadcrumbs15 g
• Fennel1
• Farro50 g
• Extra virgin olive oil10 g
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

In season: October – April

Method

1. Heat a conventional oven to 200 °C and bring a pan of water to the boil. Rinse the spelt in a sieve.
2. When the water boils, salt it, add the spelt and cook for 25 minutes, until tender but still with some bite; drain.
3. Meanwhile trim the tough base and outer layers of the fennel, cut it into wedges about 1 cm thick, toss in a baking tray with half the oil and a pinch of salt and roast for 20 minutes.
4. Peel the prawns and remove the black vein; chop the parsley and mix it with the breadcrumbs and a pinch of salt.
5. Add the prawns to the tray, cover them with the parsley breadcrumbs and cook for another 6–7 minutes, until golden on top and the prawns are pink.
6. Dress the spelt with the remaining oil and serve with the fennel and prawns.