King prawn insalata with farro, avocado & tomato citrus emulsion
Serves: 4

For the farro – place into a saucepan with salted water and simmer until tender. Strain and leave to cool.

For the tomato citrus emulsion – mix the ingredients together in a high-speed blender and season to taste. Place into a small pot, ready to heat before plating.

To make the avocado purée – dry-roast the spices in a saucepan until fragrant, then crush in a mortar and pestle. Place the spices with the remaining ingredients in a high-speed blender, and mix to form a smooth purée.

To cook the prawns – preheat an oven to 200°C. Warm a heavy-based fry-pan over a medium-high heat for 2 minutes. Season the prawns with sea salt, then drizzle some oil into the pan. Cook the prawns on one side for 2 minutes or until golden, then turn and place the pan in the oven for 2 minutes to cook through. Once cooked, baste with melted butter and rest for 2 minutes before serving.

To finish – combine the farro with 2 tablespoons of water, the peas, parsley and lemon zest in a small saucepan, heat gently and season to taste. Pour the vinaigrette ingredients into a jar and shake vigorously, then toss with the salad ingredients.

To serve – smear some tomato citrus emulsion onto each plate. Top with 4 prawns and scatter with the warm farro. Place a few spoonfuls of the avocado purée on each plate and finish with the herb and asparagus salad.