with fresh peas, grilled asparagus, blood orange, balsamic onions and almond dressing

By Dennis Leslie, Chef at Adelaide Oval

Indredients
800 g Spencer Gulf King Prawns
1 bunch asparagus
400 g fresh peas
6 blood oranges
3 red onions
100 ml balsamic
200 g fresh rocket leaf
6 tbsp Harding's Almonds Paste
Extra Virgin olive oil
Sea salt and pepper

Method
Preheat oven to 180. Peel the red onions and cut into wedges. Toss in equal quantities of balsamic and olive oil. Season in salt and pepper and roast for 10 minutes, stirring at five minute mark. Set aside to cool in the juices.For the asparagus, bend one asparagus spear until it snaps; this will tell you where to cut the rest of the bunch. Discard the woody end and toss the spears in the oil. Add salt and pepper.Grill the asparagus until it starts to blacken slightly, then set aside.Take the fresh peas out of the pods and blanch in hot water for 30 seconds, then refresh in cold running water. Set aside.Make a dressing with the almond paste, 1/4 cup of olive oil, salt and pepper. Whisk until emulsified.Toss the prawns in olive oil and season with salt and pepper. Grill for one minute on each side and place into a mixing bowl.Toss to combine all ingredients, present on a large serving platter with the dressing. The best local drop match:Boston Bay Riesling.

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Info & photos: The Eyre Peninsula Culinary Adventure Guide- Australia's Seafood Frontier- http://culinaryguide.exploreeyrepeninsula.com.au

*Subject to availability of local produce- Guide used was produced in 2014- produce easily substituted, if you have difficulty with this just, ask us and we will endeavour to help you out.