• Make your salad dressing by adding everything into a bowl & mixing together until you get a yummy pinkish marie rose colour. Set aside.
• In a frying pan, cook prawns over medium / high heat until they turn opaque. Don’t be afraid to brown them a little for more depth of flavour (and they look prettier). Once cooked, set aside.
• Peel & chop orange into rounds - taking care to remove seeds.
• Peel & slice avocado into quarter half moons. Drizzle over some fresh lemon juice - to stop the avo turning brown.
• Roughly chop the crunchy lettuce & mix with the rocket in a big serving bowl.
• Cut pomegranate in half and bash with the back of your hand over the bowl of greens - scattering the pink jewels into the leaves.
• Scatter the avocado slices and orange rounds on top on the leaves.
• Flake the smoked salmon on top.
• Layer the prawns on top & scatter the fresh basil leaves.
• Either serve the sauce on the side with some fresh bread or drizzle over the top.
