Salad therapy – pepper prawns with avocado and rocket leaves

We have been rather quiet this week but have been collecting a few recipes which we couldn’t find time in the day to post.   One of us had a pretty big milestone birthday mid-week – officially in a new age bracket statistically speaking!  The first recipe we would like to share is a warm pepper prawn salad served with avocado and baby plum tomatoes on a bed of rocket leaves.


What do I need to make it?

  • 1 packet of rocket leaves
  • 12 baby plum tomatoes halved
  • 2 small avocado’s pitted and cubed
  • 20 jumbo prawns
  • 1 small shallot finely chopped
  • 2 cloves of garlic minced
  • 1 Thai red chilli chopped
  • Juice of half a lemon
  • Handful of coriander leaf stems chopped finely
  • Handful of fresh basil chopped
  • A generous knob of butter
  • Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Sprinkle some salt and pepper on the prawns and keep them aside for half an hour.   Heat butter in a pan and add the chopped garlic to it – saute for 30 seconds before adding the chopped shallots and red chilli.   Continue to saute till the shallots go translucent before adding the prawns.   Cook on both sides till done – shouldn’t take more than 8-10 minutes.   Garnish with chopped coriander stems and basil.   Squeeze the juice of half lemon and serve hot on a bed of rocket leaves, avocados and baby plum tomatoes.