Step 1

Preheat chargrill or barbecue over high heat. Combine 2 tbs olive oil, garlic, lemon zest and brush over the prawns. Set aside to marinate for 15 minutes.

Step 2

Combine buttermilk, mustard, vinegar, remaining olive oil, chives and season. To make the celery salad, use a vegetable peeler to cut the celery into long strips.

Step 3

Thinly slice the fennel and toss with lemon juice to stop it discolouring. Combine the fennel, celery, celery leaves and mint.

Step 4

Cook prawns on the barbecue for 4-5 minutes until charred and cooked through. Serve with buttermilk dressing, celery salad and lemon wedges.