1/2 Orange Candy, seeded, peeled and quartered and thinly sliced
1 large avocado, halved, peeled, stone removed and thinly sliced
24 medium cooked prawns, peeled leaving tails intact, deveined
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Garnish with fresh mint sprigs and lemon slices


1. In a small bowl, whisk together the oil and vinegar.

2. Layer slices of avocado with Orange Candy.

3. Place prawns on top and drizzle over the oil and vinegar dressing.

4. Garnish with fresh mint and lemon slices just before serving.