- 1 chilli (use a bird's-eye if you like it hot)
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 garlic clove, finely chopped
- finely grated zest and juice of 1 lime
The same shape, but smaller than…
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp sesame oil
- 200g large peeled cooked prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 140g young spinach leaves, washed and dried
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Finely chop the chilli, removing the seeds if you don’t like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the acovados and tuck pieces in amongst the spinach with the prawns.