Prawn, papaya and avocado salad
|1||red pepper — large|
|1||garlic — cloves|
|62 ml||fresh coriander|
|salt and freshly ground black pepper — to taste|
|200 g||prawn tails — cooked|
|1||papaya — diced|
|1||avocado — cubed|
|lemon — halved, juice only|
|salt and freshly ground black pepper|
|60 ml||micro greens|
|30 ml||mixed seeds|
|olive oil — extra virgin|
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.