Preheat the oven to 200°C. Roast the pepper until softened and charred. Place into a bowl and cover with Clingfilm and allow it to sweat for 15 minutes.
Remove the skin from the pepper and cut into quarters - reserving the juice.
Place the peeled pepper and garlic into a food processor. Blitz until smooth. Add the remaining ingredients and blend again until well combined. Season to taste. Chill in the fridge before serving if possible.
In a mixing bowl, gently combine the prawn tails, papaya, avo and spring onions with the lemon juice and season to taste.
Arrange onto a serving dish and scatter with micro herbs, croutons and seeds.
Drizzle with extra virgin olive oil and serve the red pepper mayo on the side.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.