Name: prawn stack with avocado salsa and basil oil
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; ½ bunch basil, leaves picked; ½ cup extra virgin olive oil

These prawns and avocado salsa are a perfect summer lunch or start to an evening meal.

Yields1 Serving

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

Place the honey and sesame oil in a bowl and mix together. Add the peeled prawns and set aside to marinate for 15 minutes.

To make the basil oil, add the leaves to a food processor, gradually add the oil and season to taste.

Add the avocado, capsicum and vinegar to a bowl and gently fold through to combine. Season with sea salt.

Heat a pan and add a little oil, cook the prawns until opaque.

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.

serves 4 as an entreé

Ingredients