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.