INGREDIENTS

• 500g peeled green prawns (tails still intact)
• 1 long fresh red chilli, finely chopped
• 2cm piece fresh ginger, peeled, grated
• 1 garlic clove, crushed
• 2 limes, rind finely grated, juiced
• 60ml (1/4 cup) extra virgin olive oil
• 3 avocados
• 1/3 cup fresh coriander leaves, chopped
• 1/3 cup fresh mint leaves, chopped
• 1 1/2 tablespoons finely chopped fresh chives
• 60ml (1/4 cup) Coconut Milk
• 2 tablespoons water
• 450g papaya, deseeded, cut into wedges
• 1 iceberg lettuce, cut into wedges
• 2 teaspoons honey
• Toasted macadamias, chopped, to serve

METHOD

• Step 1
  Mix the prawns, chilli, ginger, garlic, rind from 1 lime and 1 tbs of the oil in a bowl. Season. Set aside to allow flavours to develop
• Step 2
  Coarsely chop 1 avocado. Process with the coriander, mint, chives and 2 1/2 tbs lime juice in a food processor until almost smooth. Add the coconut milk, water and 1 1/2 tbs of the remaining oil. Season and process until mixture is smooth and well combined.

• Step 3
  Cut remaining avocados into wedges. Drizzle with a little of the remaining lime juice to prevent discolouration. Arrange with papaya and lettuce on a serving plate.

• Step 4
  Combine honey and 1 tbs of the remaining lime juice in a bowl. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook prawns, turning, for 4 minutes or until prawns change colour and are cooked through. Transfer to a plate. Drizzle with the lime mixture.

• Step 5
  Top the salad with prawns. Spoon over green goddess dressing. Sprinkle with the macadamia and season.