Prawn And Avocado Salad With Frico Chips

01Method

1. 1

   For the frico chips: Position a rack in the middle of the oven and heat to 375°F.

2. 2

   Line a baking sheet with a silicone mat. Drop eight equal mounds of cheese onto the mat and press each one flat. Bake until golden and bubbling, 8–10 minutes, then allow to cool and firm up for about 5 minutes.

3. 3

   Heat a ridged grill pan over medium-high heat, or prepare a gas or charcoal grill.

4. 4

   For the courgette: Brush the cut sides of the courgette with oil and season with salt. Grill for 4–5 minutes per side until tender. Once cool enough to handle, cut into small cubes.

5. 5

   For the prawns: Whisk together the oil, soy sauce, garlic, lemon zest, parsley, chives, salt, and pepper in a bowl. Add the prawns and toss to coat, then refrigerate for 30 minutes. Grill for 2–3 minutes per side until pink and cooked through, then chop into small pieces.

6. 6

   For the dressing: Combine the oil, lemon juice, agave, mustard, salt, and pepper in a small bowl and whisk until emulsified.

7. 7

   In a bowl, gently fold together the courgette, prawns, dressing, and avocado until everything is evenly coated.

8. 8

   Divide the salad among 8 small ramekins using a slotted spoon, top each with a frico chip, and serve immediately.