Fresh Prawn, Crushed Peas Salad with Blackberries, Fennel and Sea Arrow Grass

A lovely little mixed salad of random pairings, nevertheless it definitely works. I've been experimenting with sea arrow grass which grows in sand dunes and has a surprisingly sweet grassy taste with a hint of sea air. I know my description sounds pretentious but if you manage to get the chance do try some and correct me if I'm wrong.
Mixed with some other simple super-food ingredients you have a very tasty and healthy salad. Totally appropriate for this time of year!
Once again Etienne has taken a stunning vivid shot and I must eternally thank him for his time and skills!

600g raw prawns
1kg fresh pea's in the pod
2 fennel
250g blackberries
100g sea arrow grass
50ml extra virgin olive oil
1 small brown onion
1 large red chilli
1 clove garlic
2 teaspoons sea salt

METHOD:
First shell the peas, once shelled place a large pot onto a high heat and add half the olive oil, peas and 1 teaspoon salt. Saute the pea's for 4-5 minutes just to soften them then remove from heat, using the back of a rolling pin of a potato masher roughly bash the pea's for 30 seconds to break them up. Place peas to once side for cooling.
Peel and dice the onion, thinly slice the chilli and peel and crush the garlic. Place a sauce pan over a high heat and add the remainder olive oil, once hot add the onions, garlic and chilli, cook for 2 minutes then add the prawns. Cook the prawn till just pink and slightly under cooked then remove from heat.
Cut the tops off the fennel, slice in half and remove the core then slice very thinly. Wash the sea arrow grass and cut into match stick sized piece's.
Its now time to construct the salad, you can either make individual portions or one large platter. On the base lay down crushed pea's followed by slice's of fennel, prawns and cooking juices. Lastly garnish with blackberries and sea arrow grass and serve.