Prawn, avocado and pawpaw salad
Ideal to serve at your next summer barbecue, this salad brings the best of Aussie summer produce together.
1 red capsicum, cut into quarters, deseeded and membranes removed
2 avocados, diced
½ pawpaw, peeled, deseeded and diced
3 tbsp coriander, thinly sliced
2 tbsp olive oil
16 green prawns, peeled, deveined, tails left intact
1. Place capsicum pieces under grill and cook until skins turn black. Remove from grill and
allow to cool. When cold, peel blackened skins and finely dice.
2. Mix grilled capsicum, pawpaw, avocado, coriander and 1 tablespoon of olive oil in a bowl to make the salad. Heat fry pan and add remaining oil. Cook prawns until golden on one side and then turn and finishing cooking.
3. Place pawpaw salad in the middle of the plate to create a bed for the prawns. Repeat with three other serving plates. Place four prawns on top of each salad. Season to taste.
Recipe thanks to Papaya Australia.