Lemony King Prawn Salad With Avo Dressing

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Tear your ciabatta[s] into rough, bite-sized pieces

Add the torn ciabatta[s] to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for 5 min or until golden and crisp – these are your croutons

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and dice roughly

Chop your tomato[es] into wedges

Chop your basil roughly, including the stalks

Peel and finely slice (don't chop!) your garlic

Add half of the diced avocado (you'll use the rest later!), a couple of slices of garlic (not a big garlic fan? Try using less!) and most of the chopped basil (save the rest for garnish!) to a food processor

Add the juice of half your lemon[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 2 tbsp [3 tbsp] [4 tbsp] cold water and a generous pinch of salt and pepper

Blitz until smooth – this is your avo dressing

Heat a large, wide-based pan (preferably non-stick) with generous drizzle of olive oil over a medium-high heat

Once hot, drain your king prawns, then add them to the pan with the remaining sliced garlic and cook for 4-5 min or until cooked through

Once cooked, squeeze in the juice of the remaining lemon – these are your lemony king prawns

Wash your spinach, then pat it dry with kitchen paper and add to a bowl with the tomato wedges, remaining diced avocado and croutons

Season with a pinch of salt and a little olive oil and give it a gentle mix up – this is your salad