4 handfuls of torn Little Gem lettuce
1 red pepper, seeded and thinly sliced
50 g sugar snap peas, sliced diagonally
3 spring onions, thinly sliced diagonally
100 g shelled fresh uncooked peas
350 g shelled cooked king prawns
1 red chilli, seeded and finely sliced
2 avocados, peeled, halved, stoned and chopped
freshly squeezed juice of 2 limes
finely grated zest of 1 lime
6 tablespoons fromage frais or ricotta cheese
2 tablespoons freshly chopped coriander leaves, plus extra to serve
1⁄2 teaspoon dried chilli
sea salt and freshly ground black pepper
To make the avocado dressing, put all the ingredients in a blender and blend until smooth and creamy. Add a little water to loosen, if needed, and season well.
Arrange the lettuce leaves on a large serving plate, top with the red pepper, sugar snap peas, spring onions, peas and king prawns. Spoon the avocado dressing on top before sprinkling with the sliced chilli and extra coriander, if you like.