Griddled King Prawn & Avocado Salad

1. Peel and grate or finely slice the garlic cloves. Halve the chilli and remove the white pith and seeds for less heat. Finely slice the chilli. Finely grate the zest from the lemon.

2. Halve the avocado and carefully remove the stone. Scoop out the flesh and dice it into 1cm-thick cubes. Add the avocado to a large salad bowl. Scatter in the rocket.

3. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the prawn tails with a pinch of salt and pepper and fry for 2 mins, stirring occassionally. Add the chilli, garlic and lemon zest. Squeeze in the juice from half the lemon and fry, stirring, for a further 3 mins till the prawns are cooked and lightly golden. Remove them from the heat.

4. Squeeze the remaining juice from the lemon into a small bowl. Pour in 1 tbsp olive oil. Season with a pinch of salt and pepper. Whisk well to combine.

5. Add the prawn tails to the salad bowl. Drizzle over the lemon dressing and toss well to combine. Divide the salad between 2 plates and serve.