• 2 cloves garlic
• 2 red chilli
• 1 lemon
• 4 Tbsp olive oil
• 150g prawns
• 50g cheese (your choice)
• large handful cherry tomatoes
• 1/2 can chickpeas
• 4 large handfuls spinach
• 1/4 head iceberg lettuce
• 1/2 tsp dijon mustard
• 1 Tbsp apple cider vinegar
• Pinch of brown sugar (or alternative)
• 2 Tbsp extra virgin olive oil (for the dressing)
• Optional add croutons

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1. Prepare the aromatics - crush and finely chop the garlic, deseed and finely chop the chilli, chop the lemon in half, roughly chop the spinach and lettuce, halve the tomatoes, and drain the chickpeas
2. In a medium bowl combine the garlic, chilli, juice of the lemon, and olive oil. Add the prawns and set to the side for 30 minutes
3. Heat a frying pan on medium-high and add the prawns, cook on both sides until pink in colour - approximately 8 minutes in total
4. In a large bowl add the spinach leaves, lettuce, tomatoes, chickpeas, and cheese
5. For the dressing combine the mustard, vinegar, pinch of brown sugar, salt, pepper, and olive oil for the dressing
6. Pour the dressing over top of the salad when ready to serve and add the grilled prawns, toss
7. Option to add croutons
8. Enjoy!

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