drizzle of olive oil
2 salad onions or spring onions, peeled and finely chopped
1 garlic clove, peeled and crushed
1 tbsp soy sauce
freshly ground black pepper
8 (or more) uncooked king prawns
mixed salad leaves
1 ripe avocado
2 tomatoes, sliced
juice of 1 lemon
handful of fresh basil, torn
handful of shelled pecan nuts
Heat the olive oil in a large frying pan over a medium heat. Add the chopped salad onions or spring onions, crushed garlic, soy sauce, black pepper and raw prawns. Sauté until the prawns have turned pink all the way through.
Arrange the salad leaves, watercress, avocado and tomatoes in a big dish, then pour over the prawns and other cooked ingredients. Squeeze over the lemon juice, sprinkle with torn basil and pecan nuts and serve.