Prawn Cocktail Salad

A fresh take on the classic prawn cocktail — light, bright, and built for summer. We whipped this one up with our friends at Harris Farm Markets and foodie queen Gemma Plunkett. Keep this one in your pocket for the festive and entertaining season!

Prawn Cocktail Salad
Serves 4 as a starter, 2 as a main

Ingredients
½ cup Good Fat Chilli Mayo
¼ cup tomato sauce
2 tbsp Worcestershire sauce
1 tsp cracked pepper
Pinch smoked paprika
1 tsp flaky salt
2 tbsp lemon juice
2 baby gem lettuces
1 large avocado
4 tbsp olive oil
15 large cooked prawns, peeled and deveined
½ bunch chives, finely chopped
¼ cup capers, drained

Method
In a small bowl, stir together the Good Fat Chilli Mayo, tomato sauce, Worcestershire sauce, cracked pepper, smoked paprika, flaky salt and lemon juice until combined. Taste and adjust seasoning if needed, then set aside.

Trim the very ends off each head of lettuce. Score a cross into the base of the core, then grip and gently tear the lettuce into quarters along the cross. This creates lovely craggy edges that hold the dressing. Arrange the pieces on a serving platter.

Halve the avocado and remove the stone. Scoop chunks of avocado directly onto the platter, distributing evenly. Drizzle everything lightly with olive oil (approx 2 tbsp). Nestle the prawns over the lettuce and avocado.

Heat the remaining olive oil in a small frying pan over medium–high heat. Add the drained capers and cook for 2–3 minutes until they darken and crisp up. 

Just before serving, spoon half the dressing generously over the platter. Scatter over the crispy capers and chives. Serve immediately with the remaining dressing on the side.