Prawn Mango and Avocado Salad

Serves 2 for lunch

200g Raw prawns cleaned

4tbsp Extra Virgin Olive Oil

Juice of a lime

1 tsp chopped chillis in oil

1 ripe mango sliced

1 avocado sliced

4 handfuls of mixed salad leaves

1 Pitta Bread halved horizontally

1tsp ground cumin

Heat 1/2tbsp of oil over a high heat, add the chopped chillis and dump in the prawns and cook until they are opaque

Squeeze in the juice of 1/2 a lime and take of the heat and set aside while you prep the rest

Toast the pitta, brush with some olive oil and sprinkle over a few pinches of cumin

Whisk the rest of the oil and lime juice together and season

Split the salad leaves across 2 plates, add the mango and avocado slices and top with the cooked prawns. Drizzle over the dressing. Slice the pitta into long pieces and arrange on top and serve.