By Brooke Moore

Ingredients

• 200g prawns, cooked
• 200g brine from McClures’ Bread & Butter Pickles
• 1 head of cos
• 50g watercress, picked
• 1 avocado, sliced
• 1 sweetcorn cob, cooked in salted water 50g coriander, picked
• 1 punnet cherry tomatoes, sliced in half 75g prosciutto, torn
• 1⁄2 red onion, thinly sliced
• 50ml extra-virgin olive oil
• 50ml brine from McClure’s Bread & Butter Pickles

Method

Pickled Prawns

1. Simply place your prawns into a sealed container, pour over the pickle brine, and leave to pickle overnight. Simple!

Dressing

1. Mix all ingredients together until emulsified. Season to taste.

Assembly

1. Take the leaves of the cos lettuce and wash them. Make sure your watercress and coriander are washed and picked too. Slice long strips of the corn from the cob and set aside. Drain the prawns from the pickling liquid and discard. Tear the prosciutto with your hands into nice chunks.

2. Layer up all ingredients on a serving dish, starting with the cos. Place the colourful vegetables in the middle, and finish with the prawns and prosciutto. Drizzle the dressing on top and serve.