Spring and Summer is just around the corner and this is the perfect dish to put out when you have guests over.



To create this salad:

Salad.
500g peeled green prawns.
2 heads off baby cos lettuce.
2 punnets Cherry tomatoes.
1 avocado.
1 Tbsp capers.
3-4 eggs.
1 Spanish onion.

Prawn marinade.
1 clove grated garlic.
5 Tbsp extra virgin olive oil.
2 Tbsp Worcestershire sauce.
1 Tbsp honey.
1/2 tsp smoked paprika.

Dressing.
3/4 cup whole egg mayonnaise.
1 Tbsp Dijon mustard.
1 clove crushed garlic.
Zest of 1/2 a lemon.
Juice of 1 lemon.
1/2 tsp Tabasco sauce.
1 Tbsp honey.
2 Tbsp Worcestershire sauce.
1/2 tsp smoked paprika.

Begin by marinating the prawns. Combine all marinade ingredients in a bowl with the prawns and set aside.

Place the eggs into boiling water and allow them to cook for 5 minutes for a soft yolk.
Prepare the dressing. In a bowl add all the ingredients and mix well to combine. Set aside.

Place a pan over medium to high heat and cook prawns for approximately 1 minute of each side or until cooked. Set aside.

Prepare the salad. Cut the lettuce roughly and keep some leaves whole for decoration. Place the whole leaves onto a large platter, then the chopped leaves.

Half the tomatoes and arrange them on top of the lettuce season lightly with salt. Arrange the grilled prawns onto the salad along with the soft-boiled eggs, avocado, and onions. Spoon over the dressing and serve