Recipes

Serves 6

Ingredients

2 tablespoons extra virgin olive oil, divided

1 tablespoon fresh lemon juice

¼ teaspoons sea salt

¼ teaspoons freshly ground black pepper

1 pound prawns (about 24), peeled and deveined

¼ cup full fat plain yogurt

3 tablespoons minced chives

2 tablespoons mayonnaise

2 tablespoons fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon extra virgin olive oil

2 teaspoons minced orange zest

2 teaspoons minced lemon zest

½ teaspoon granulated sugar

½ teaspoon sea salt

6 handfuls mixed lettuce greens

3 navel oranges, peel and pith removed with a knife, cut into ½-inch dice

2 large avocados, halved and pitted, flesh cut into ½ inch dice

Freshly ground black pepper

1 lemon, cut into 6 wedges

Preparation

In a large bowl, whisk 1 tablespoon of the olive oil with the lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Add the prawns and mix well.  Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes. Remove the prawns from pan and set them aside to cool.

In a medium bowl, whisk the remaining 1 tablespoon olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon salt.

To serve, place a handful of mixed greens on each plate. Top each serving with diced orange and avocado pieces, and prawns. Drizzle each salad with dressing. Season with pepper and garnish with a lemon wedge.