- 350g raw peeled tiger prawns, defrosted
- 1 garlic clove
- 1 red chilli
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 vine tomatoes
- 1 tbsp lemon juice
- 1 tsp clear honey
- 1 tbsp chopped coriander
- 2 Little Gem lettuces
- 1 ripe avocado, peeled and stoned
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- handful of rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- Italian flatbread or toasted pitta breads, to serve
Prepare Ahead: Pat the prawns dry with kitchen paper. Peel the garlic and finely chop. Halve the chilli, discard the seeds and finely chop. Mix the garlic, chilli and prawns. Heat 1 tablespoon of the oil in a pan, add the prawns and stir fry for 2-3 minutes, until pink. Tip into a bowl and leave to cool, then chill for up to 8 hours.
Quarter the tomatoes and discard the seeds. Finely chop the flesh and tip into a bowl with the lemon juice, honey and remaining oil. Add coriander, season and whisk until slightly thickened. Cover and chill for up to 8 hours.
On The Day: Tear the gem leaves into small pieces. Chop the avocado flesh. Fill six glasses with lettuce, avocado and rocket leaves. Pile the prawns on top and spoon over the dressing. Serve with Italian flatbread or toasted pittas.
Raw prawns, which you can get in large bags in the freezer section, give juicier, more flavoursome results than ready-cooked ones.