Name: Prawn and avocado salad with spiced tomato dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 - 8
Ingredients: 24 king prawns or tiger prawns, peeled, tails intact; 3 avocados, cut into thin wedges and drizzled with a little lemon juice to prevent discolouring; 3 baby cos, outer leaves torn, hearts quartered; 3 inner celery stalks with leaves, thinly sliced, leaves reserved; Extra-virgin olive oil, for drizzling; Baby watercress or watercress sprigs, to serve; Spiced tomato dressing; 200 ml olive oil; 250 gm cherry or grape tomatoes; 1 garlic clove, finely grated; 2 tbsp red wine vinegar; ¾ tsp cayenne, or to taste; Dash of Cognac or brandy

Prawn and avocado salad with spiced tomato dressing

How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.

Serves 6 - 8

Prep

15M

Cook

10M

Total

25M

Prawns are a festive classic. We prefer king or tiger prawns for their sweet, firm flesh. Serve the salad assembled, or for a more casual gathering, put out all the ingredients on the table for guests to make their own salad.

Ingredients

24 king prawns or tiger prawns, peeled, tails intact

3 avocados, cut into thin wedges and drizzled with a little lemon juice to prevent discolouring

3 baby cos, outer leaves torn, hearts quartered

3 inner celery stalks with leaves, thinly sliced, leaves reserved

Extra-virgin olive oil, for drizzling

Baby watercress or watercress sprigs, to serve

Spiced tomato dressing

200 ml olive oil

250 gm cherry or grape tomatoes

1 garlic clove, finely grated

2 tbsp red wine vinegar

¾ tsp cayenne, or to taste

Dash of Cognac or brandy

Method

1.For spiced tomato dressing, heat 2 tbsp olive oil in a large frying pan over high heat, add tomatoes and fry, tossing occasionally, until scorched and softened (4-5 minutes). Add garlic, rind and vinegar, remove from heat and transfer to a blender. Add remaining ingredients, blend until smooth, season to taste and refrigerate in an airtight container until required. Dressing will keep for up to 5 days, taste before using and brighten with a squeeze of lemon juice if necessary.

2.Arrange prawns, avocado, cos and celery on a serving platter, season to taste and drizzle lightly with extra-virgin olive oil, then dressing to taste, scatter with celery leaves and watercress and serve.