125gfrozen Birds Eye Ocean Selections Raw Prawnsthawed
2teaspoonsextra-virgin olive oil
1cuprocket
½cucumbershaved
5cherry tomatoeshalved
2radishesfinely sliced
¼avocadosliced
2tablespoonfresh parsleyroughly chopped
Salt and pepperto taste
½limejuiced
1teaspoonextra-virgin olive oil
Instructions
Pat dry thawed Birds Eye Prawns with absorbent paper. Heat the olive oil in a non-stick frypan over high heat, add prawns and cook for 3-4 minutes, turning halfway.
While these are cooking, assemble the salad ingredients by adding the rocket cucumber, cherry tomatoes, radish, avocado and parsley to a bowl. Season with salt and pepper.
Add the cooked prawns, then drizzle over the lime juice and extra olive oil. Stir to combine and serve.