1 chilli (use a bird's-eye if you like it hot)
1 garlic clove, finely chopped
finely grated zest and juice of 1 lime
1 tbsp soy sauce
1 tbsp sesame oil
200g large peeled cooked prawns
140g young spinach leaves, washed and dried
2. Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the avocados and tuck pieces in among-st the spinach with the prawns.