Paradise on a plate

WHAT YOU NEED LEMON CURD DRESSING 30ml (2 tbsp) olive oil 15ml (1 tbsp) fresh lemon juice 60ml (4 tbsp) lemon curd

15ml (1 tbsp) Dijon mustard Salt and freshly ground black pepper, to taste PRAWNS 30ml (2 tbsp) butter

5ml (1 tsp) olive oil

200g prawns, peeled and deveined

5ml (1 tsp) paprika Fresh lemon juice, to squeeze Salt and freshly ground black pepper, to taste SALAD 3 celery stalks 3 medium beetroot, thinly sliced 80g baby spinach leaves 1 avocado, peeled and sliced 1 cucumber, ends trimmed, halved and thinly sliced

80ml pomegranate rubies 30g pumpkin seeds, lightly toasted lemon wedges, to squeeze

METHOD 1. For the dressing, combine the 30ml (2 tbsp) olive oil, 15ml (1 tbsp) fresh lemon juice and the remaining ingredients in a medium-sized bowl. Stir to incorporate and season to taste.

2. For the prawns, melt the bu er in a large frying pan, add the 5ml (1 tsp) olive oil and fry over high heat, stirring for two to three minutes, until the prawns are pink and cooked through.

Sprinkle with the paprika and a squeeze of lemon juice.

3. For the salad, fill a large bowl with ice and water. Using a vegetable peeler, shave the celery into long strands and soak for 15 minutes. Remove the celery from the ice water and dry.

4. Arrange the beetroot, baby spinach leaves and avocado slices on a large platter. 5. Place the prawns on top, add cucumber slices, celery curls and sprinkle the pomegranate rubies and pumpkin seeds over. Drizzle the lemon curd dressing over.