These prawns and avocado salsa are a perfect summer lunch or start to an evening meal.
½ kg prawns, peeled and deveined
2 avocados, peeled and diced
1 red capsicum , de-seeded and cut into dice
1 tsp red wine vinegar
1 tbsp honey
½ tbsp sesame oil
basil oil
½ bunch basil, leaves picked
½ cup extra virgin olive oil
1
Place the honey and sesame oil in a bowl and mix together. Add the peeled prawns and set aside to marinate for 15 minutes.
2
To make the basil oil, add the leaves to a food processor, gradually add the oil and season to taste.
3
Add the avocado, capsicum and vinegar to a bowl and gently fold through to combine. Season with sea salt.
4
Heat a pan and add a little oil, cook the prawns until opaque.
5
To plate the dish, add a generous amount of the avocado and place the prawns around and on top, drizzle with the basil oil and serve.
6
serves 4 as an entreé
Ingredients
½ kg prawns, peeled and deveined
2 avocados, peeled and diced
1 red capsicum , de-seeded and cut into dice
1 tsp red wine vinegar
1 tbsp honey
½ tbsp sesame oil
basil oil
½ bunch basil, leaves picked
½ cup extra virgin olive oil
