Preheat oven to 200°C. Spread tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp oil and season to taste. Roast for 10-15 minutes until tender and skins start to split, set aside to cool.
Process half the tomatoes in a food processor with buttermilk, remaining lemon juice, remaining garlic and remaining oil until smooth, season to taste.
To make the avocado puree, process ingredients in a food processor to a silky-smooth texture, season to taste.
To serve, spread avocado puree on a serving platter. Top with cos wedges, avocado wedges, cucumber, prawns and remaining roast tomatoes. Drizzle with tomato dressing, scatter with mint and serve with lemon wedges.
0 servings