Spicy prawn cocktail with tomato & coriander dressing

• raw peeled tiger prawns↗350g g

  defrosted

• garlic clove↗1
• red chilli↗1
• olive oil↗5 tbsp tbsp
• vine tomatoes↗2
• lemon juice↗1 tbsp tbsp
• clear honey↗1 tsp tsp
• chopped coriander1 tbsp tbsp
• Little Gem lettuces↗2
• ripe avocado↗1

  peeled and stoned

• rocket↗handful of

  leaves

• Italian flatbread or toasted pitta breads↗

  to serve

Step-by-step instructions

1. 1

   Prepare Ahead: Pat the prawns dry with kitchen paper. Peel the garlic and finely chop. Halve the chilli, discard the seeds and finely chop. Mix the garlic, chilli and prawns. Heat 1 tablespoon of the oil in a pan, add the prawns and stir fry for 2-3 minutes, until pink. Tip into a bowl and leave to cool, then chill for up to 8 hours.

2. 2

   Quarter the tomatoes and discard the seeds. Finely chop the flesh and tip into a bowl with the lemon juice, honey and remaining oil. Add coriander, season and whisk until slightly thickened. Cover and chill for up to 8 hours.

3. 3

   On The Day: Tear the gem leaves into small pieces. Chop the avocado flesh. Fill six glasses with lettuce, avocado and rocket leaves. Pile the prawns on top and spoon over the dressing. Serve with Italian flatbread or toasted pittas.