You will need
8 fresh prawns, peeled, heads removed but tails intact
2 T (30 ml) butter
Ina Paarman’s Lemon & Black Pepper Seasoning
2 ripe avocados
juice of half a fresh lemon
1 fresh lemon, cut into slim wedges
watercress or microherbs
Ina Paarman’s Creamy Herb Dressing
1 t (5ml) Ina Paarman’s Sun-dried Tomato Pesto
Pan-fry the prawns in the butter. Season and leave on one side.
Dice avocados, squeeze over lemon juice. Arrange avo and prawns on a fish plate, add lemon wedges and watercress.
Instead of prawns, for a more economical, but still delicious variation, use 2 x 85g John West Pink Salmon pieces.