Ingredients (serves 6):

• 2 mangoes
• 2 avocados
• 4 tomatoes
• 1 melon
• 1 lettuce
• 12 raw prawns
• 1 knob of butter
• salt
• 2 tbsp red wine vinegar
• 1 tsp mustard
• 4 tbsp rapeseed oil

Instructions:

• Shell the prawns and fry in butter in a frying pan until they turn pink.
• Season with salt and set aside.
• Peel and dice the mangoes and avocados.
• Set aside in a salad bowl.
• Deseed the melon and cut into cubes.
• Add to the avocado/mango mixture.
• Deseed the tomatoes and cut into cubes also.
• Add to the bowl and mix gently.
• To make the dressing, combine the mustard with the vinegar. Add the oil and season with salt.
• Arrange the salad and prawns attractively on each plate, finishing with a drizzle of the dressing.

You can add a touch of cream to the dressing for a slightly richer sauce.