Ingredients

• 350-400 grams shelled green prawns
• 1 clove garlic, peeled and minced
• ¼ cup verjuice
• 2 avocados, peeled and thickly sliced
• ½ melon, peeled and chopped
• 2-3 cups rocket leaves
• 3 tablespoons horopito pepper-flavoured avocado oil

Method

1. Heat a dash of oil in a frying pan. Add the garlic and prawns, turning until they are pink and hot. Stir in the verjuice to deglaze the pan and season with pepper.
2. In a bowl, combine the avocado slices, melon and rocket. Add the warm prawns with the verjuice and avocado oil. Toss together. Serve immediately divided between 6 cocktail glasses.

Cooks Tips

- The melon can be diced or balled with a melon baller. - Cider vinegar can be substituted for the verjuice, if wished.