Prawn & avocado escabèche

• limes↗juice of
• spring onions↗5

  thinly sliced

• tomato paste↗1 tbsp tbsp
• dried oregano↗large pinch
• ripe tomatoes↗300g g

  cherry or plum, finely chopped

• green chilli↗1

  seeded and finely chopped

• bag large frozen cooked, peeled prawns400g g
• ripe avocados↗2
• chopped coriander3 tbsp tbsp
• iceberg lettuce↗

  leaves and ready-cooked poppadums, to serve

Step-by-step instructions

1. 1

   In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)

2. 2

   Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)

3. 3

   Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.