Method

To make the vinaigrette, slice the tomatoes, separate the pulp of the fresh tomatoes and set aside. Dice the remaining tomato.

Process sundried tomatoes until smooth. Add the tarragon, parsley, garlic, black pepper, red wine vinegar, tomato pulp and salt and continue to blend. Use enough water to keep the machine running smoothly.

Drizzle in the vegetable oil until combined. Stir in diced tomato and red onion.

Wrap each prawn with a basil leaf and prosciutto. You should get three prawns per prosciutto slice. Grill for about two minutes a side until just cooked.

Roast the red pepper and peel off skin, then thinly slice. Peel and halve the avos, halve again and set on plate, season lightly with salt. Mix the peppers, cherry tomatoes, greens and pine nuts together, and toss with tomato vinaigrette.

Place salad on individual plates and top with three grilled prawns.

Recipe courtesy of Graham Neilson of 9th Avenue Bistro.