Ingredients
12 raw peeled prawns
2 garlic cloves, peeled and crushed
Olive oil
1 tbsp chopped parsley
100 g rocket leaves
¼ rockmelon, peeled and seeded
2 ripe Hass avocados, flesh only
¼ cup apple cider vinegar
1 tbsp honey
1 pinch pinch salt
freshly ground black pepper
To serve
Crusty baguette
Method
1
Place prawns in a bowl and add crushed garlic and 2 tbsp olive oil. Mix well. Barbecue or cook in a frying or grill pan for 2-3 minutes on each side over high heat. Remove from heat, transfer to a clean bowl and sprinkle with parsley. Mix well and set aside.
2
Place rocket in a bowl. Slice rockmelon and avocado into thin slices and arrange on top of the rocket. Top with prawns.
3
In a small glass mix apple cider vinegar, honey, 1/3 cup olive oil, salt and a good pinch of pepper.
4
Dress the salad with about ¼ cup of dressing. Sprinkle with extra pepper, if you like. Serve remaining dressing tableside.
Note: Remaining dressing will keep in the fridge, in a jar, for about a week. The olive oil might turn yellow and opaque, but it’s perfectly fine, it will liquefy at room temperature.
Ingredients
12 raw peeled prawns
2 garlic cloves, peeled and crushed
Olive oil
1 tbsp chopped parsley
100 g rocket leaves
¼ rockmelon, peeled and seeded
2 ripe Hass avocados, flesh only
¼ cup apple cider vinegar
1 tbsp honey
1 pinch pinch salt
freshly ground black pepper
To serve
Crusty baguette