Paua and Fennel Salad



Brett McGregor

Our coastline is amazing enough to provide as long as we ensure people don’t overharvest. This recipe is not only tasty, but gets those who think they don’t like paua eating it… and coming back for more.


Preparation time- 20 minutes

Serves 4

2 large fennel bulbs - sliced as thinly as you can. Leave a little of the core on at the end as this will keep the fennel bulb together when sliced and remove the top as this is tough and not pleasant to eat. Reserve the green fronds.

2 lemons

Ice water

Juice of 2 limes plus zest

3T extra virgin olive oil

2T green fennel fronds, sliced

1 red onion, sliced thinly

1 red chilli, finely diced

10 cherry tomatoes, halved

1 red pepper, diced

2 cloves of garlic, smashed and sliced

4T parsley, sliced

4T fresh coriander, sliced

¼ cup pistachio nuts, toasted

Salt and pepper to taste

3 medium/large paua, sliced thinly

2T oil

1T sumac


Place the fennel into a large bowl with iced water. Squeeze the lemons into the bowl and then throw them in. Set aside.

Whisk the oil, lime juice, fennel fronds and zest together and season to taste. Alternatively throw the ingredients into a small jar and shake to combine. Set aside.

In a large non-stick frying pan add the oil and heat until shimmering. Throw in the paua and stir fry for about a minute or until just cooked. Sprinkle over the sumac, combine and set aside.

In a large bowl add remaining ingredients. Remove the sliced fennel from the iced water and shake away any excess water and gently toss together with other ingredients. Add the paua to the salad and mix through.

Give your dressing another whisk or shake and pour over the salad. Gently combine.

Check the seasoning of the salad again to be sure.

I like to serve this salad in a huge bowl.

Brett McGregor followed up his 2010 win on Masterchef with his cookbook Taste of a Traveller. For more visit his Facebook page: Masterchef NZ Brett McGregor