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Palm Heart, Prawn and Avocado Salad

ingredients

10 oz (300 g) peeled prawns
14 oz (400 g) tinned palm hearts
2 avocadoes
12 cherry tomatoes

for the curry dressing:

2 tsp mild curry powder
1/2 tsp chilli powder
3 tbsp fresh lime juice
5 tbsp sunflower oil
3 1/2 fl oz (100 ml) single cream
2 tbsp chopped coriander leaves
salt and pepper

garnish with:

coriander leaves

method

1. If the prawns are raw, steam them for 2 minutes and leave to cool. Drain the palm hearts and slice into rings.

2. Cut the avocadoes lengthwise in half, remove the stone and peel them; slice lengthwise, then cut each of these slices in half. Rinse and dry the cherry tomatoes.

3. Arrange the vegetables in sections, the tomatoes to one side, the palm hearts in the middle and the avocado slices to the right; leave space on the far side of each plate for a small mound of prawns.

4. Make the dressing: mix the curry powder and chilli powder with the lime juice, 1/2 tsp salt and some freshly ground pepper. Gradually beat in the sunflower oil, adding a little at a time so that it emulsifies evenly with the other ingredients.

5. Beat in the cream. Stir in the chopped coriander leaves. Sprinkle this dressing over each portion of prawns, garnish with a sprig of coriander and serve at once, before the avocado has time to discolour.

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