Bart's Recipes
Slice the little gem into strips and distribute over a plate. Slice the avocado and cucumber and arrange them between.
Heat half of the olive oil in a skillet over medium-high heat and press in the garlic. Fry the prawns for two to three minutes until pink and just cooked through; season with salt and pepper.
Scatter the warm prawns over the salad. Mix the remaining olive oil with a generous squeeze of lime juice, salt and pepper into a fresh dressing and drizzle it over the plate. Finish with roughly torn cilantro for an aromatic, summery finish.
