3 Tbsp extra virgin olive oil
30g (2oz) fresh breadcrumbs
1 lemon, zested and juiced
½ tsp Dijon Mustard
¼ bunch tarragon leaves roughly chopped
12 fresh or frozen, cooked tiger prawns (defrosted if frozen) halved lengthways
1 x 80g bag of watercress or lambs lettuce
3 spring onions, sliced thinly
2 x avocados, sliced
Salt and pepper for seasoning
1) Heat 1 tbsp olive oil in a frying pan, add the breadcrumbs and cook, stirring until golden brown.
2) In a separate bowl make the dressing; mix together the mustard, 2 tsp lemon juice, remaining olive oil, tarragon and some seasoning
3) Divide the salad leaves, spring onions and avocado slices between plates, or arrange on a serving platter. Toss the prawns with a little of the dressing and place on top. Drizzle over the remaining dressing and lightly scatter with lemon crumbs.