Ingredients
250 g cherry tomatoes
⅓ cup extra-virgin olive oil
2 tbsp buttermilk
Juice of 1 lemon
1 garlic clove, finely chopped
1.2kg cooked prawns, peeled, tails on, deveined
2 baby cos lettuce, cut into wedges
2 Hass avocadoes, cut into wedges
1 Lebanese cucumber, cut into ribbons
Mint leaves and lemon wedges, to serve
Avocado puree:
2 avocadoes, coarsely chopped
⅓ cup buttermilk
Juice of 1 lemon
1 garlic clove
Method
1
Preheat oven to 200°C. Spread tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp oil and season to taste. Roast for 10-15 minutes until tender and skins start to split, set aside to cool.
2
Process half the tomatoes in a food processor with buttermilk, remaining lemon juice, remaining garlic and remaining oil until smooth, season to taste.
3
To make the avocado puree, process ingredients in a food processor to a silky-smooth texture, season to taste.
4
To serve, spread avocado puree on a serving platter. Top with cos wedges, avocado wedges, cucumber, prawns and remaining roast tomatoes. Drizzle with tomato dressing, scatter with mint and serve with lemon wedges.
Ingredients
250 g cherry tomatoes
⅓ cup extra-virgin olive oil
2 tbsp buttermilk
Juice of 1 lemon
1 garlic clove, finely chopped
1.2kg cooked prawns, peeled, tails on, deveined
2 baby cos lettuce, cut into wedges
2 Hass avocadoes, cut into wedges
1 Lebanese cucumber, cut into ribbons
Mint leaves and lemon wedges, to serve
Avocado puree:
2 avocadoes, coarsely chopped
⅓ cup buttermilk
Juice of 1 lemon
1 garlic clove