Prawn Salad with Avocado Cream

Serves 4

Ingredients

• 2 Tablespoons of Dragon's Blood (Bloody Hot Stuff!!)
• 3 limes,
• ½ telegraph cucumber, finely sliced,
• 2 avocados,
• 5 tablespoons (100ml) coconut cream,
• 2 cups baby salad leaves,
• ¼ cup (60ml) olive oil,
• 16 cooked prawns, peeled, de-veined, leaving tails intact

Preparation

1. Squeeze juice from one lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber.
2. Blend avocado flesh in a blender with coconut cream and limejuice until smooth, and then season.
3. Add salad leaves to a bowl with lime segments and cucumber, and then toss with olive oil and seasoning.
4. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with Dragons Blood.