Start to finish: 30 minutes
Prep time: 20 minutes
1 tbs oil
12 raw king prawns, peeled and deveined
1 tsp coarsley ground pepper
2 tsp ground cumin
1 tbs lemon juice
2 small ripe avocados, halved, stone removed
Salt and pepper
3 large Flavorite tomatoes
1/2 cup diced red onion
2 tbs coarsley chopped mint
Extra salt and pepper
2 pita breads
Coriander sprigs for garnish (optional)
Heat oil in a sturdy pan, add prawns, pepper, half of the cumin and half of the lemon juice. Pan fry until prawns change colour. Remove.
Mash avocado with remaining cumin and lemon juice. Add salt and pepper to taste. Dice tomatoes and toss with onion, mint and salt and pepper.
Cut pita bread into wedges and toast until crisp. Serve prawns with avocado mash, tomato salsa and granish with toasted pita bread and coriander.