2 tbsp olive oil
2 tbsp distilled vinegar
a pinch each of salt and pepper
a little mixed French mustard
2 large avocado pears
1 pinch of sugar (optional)
1/2 clove of garlic (optional)
100 g peeled prawns, fresh, frozen or canned
crisp lettuce leaves
2 tbsp distilled vinegar
a pinch each of salt and pepper
a little mixed French mustard
2 large avocado pears
1 pinch of sugar (optional)
1/2 clove of garlic (optional)
100 g peeled prawns, fresh, frozen or canned
crisp lettuce leaves
for the garnish
lemon wedges
method
1. Blend the oil, vinegar, and seasonings together.
2. Halve and stone the pears, and brush all over with a little of the dressing.
3. Add the sugar and crush and add the garlic to the remaining dressing, if used.
4. Toss the prawns in this; then spoon into the pear halves.
5. Place on crisp lettuce leaves. Garnish with lemon wedges.
2. Halve and stone the pears, and brush all over with a little of the dressing.
3. Add the sugar and crush and add the garlic to the remaining dressing, if used.
4. Toss the prawns in this; then spoon into the pear halves.
5. Place on crisp lettuce leaves. Garnish with lemon wedges.
serving amount
serves 4
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