1 green oak leaf lettuce, leaves separated, washed
250g sugar snap peas, blanched
1 lebanese cucumber, sliced
1 avocado, diced
4 radishes, sliced
750g cooked prawns, peeled
½ cup mint leaves
1 green onion (shallot), finely sliced
¼ cup (60ml) extra virgin olive oil
¼ cup (60ml) white balsamic dressing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Arrange lettuce leaves on a large platter. Top with sugar snap peas, cucumber, avocado, radish and prawns. Garnish with mint and green onion.
2. Combine olive oil and white balsamic dressing in a bowl and season with sea salt and freshly ground pepper. Drizzle over salad just before serving.