- 300 g prawns, shelled, deveined and butterflied
- 125 ml Peppadew brine
- 1 lemon, juiced
- 1 avocado, peeled and quartered
- 50 g pickled Peppadews, chopped
- 30 g microgreen salad leaves, for garnish
- Sea salt and freshly ground black pepper
Marinate the prawns in the Peppadew brine and lemon juice for 20 minutes, or until the flesh turns white.
Serve the prawns with the avocado, sprinkle with chopped Peppadew and garnish with microgreen salad leaves. Season to taste.