Preparation time: 20 min
Cooking time: 10 min
30 ml (2 T) coriander seeds
20 ml (4 t) chilli flakes
500 ml (2 c) good olive oil
125 ml (½ c) water
125 ml (½ c) sugar
juice and rind of 1 lemon
½ cucumber, deseeded and cut into tiny cubes
1 red pepper, roasted, skin removed and cubed
20 ml (4 t) chopped fresh coriander
2 medium-size red tomatoes, cut into eighths and deseeded
3 avocados, peeled and cut into thin semicircles salt and pepper lemon juice
200 g large prawns, shelled and vein removed but retain tails SALAD rocket leaves CORIANDER OIL Toast the coriander seeds and chilli flakes in a dry pan over medium heat until fragrant.
Add the oil and heat until hot. Remove from heat and leave to stand until cold.
Drain through a fine sieve or cheesecloth. Set aside.
Pour the water into a pot, add the sugar and stir over medium heat until dissolved.
Add the lemon juice and rind, bring to the boil and continue boiling until a little syrupy but not thick (about 7 minutes).
Leave to cool.
Add the cucumber, red pepper and fresh coriander to the syrup and set aside.
Season the tomatoes and avocados with salt and pepper and drizzle with a little lemon juice to prevent discoloration.
Heat a little of the coriander oil and stir-fry the prawns until slightly pink.
Drain on kitchen paper.
Arrange a few rocket leaves and tomato and avocado slices on small plates, top with 2-3 prawns and a good spoonful of dressing.