Woodfired Lamb Shoulder
With roasted carrots and spiced honey labneh, finished in a woodfire oven to impart a rich smoky fla...
2 ripe avocados
Juice of 1/2 lemon
Juice and zest of a lime
1Tbs chopped coriander leaves
1/2 red chilli, finely chopped
6 mint leaves, finely sliced
1 clove garlic, finely chopped
1 small salad onion, finely diced
2 tsp fish sauce
1/2 tsp freshly ground black pepper
24 medium ocean King prawns, cooked and peeled
1 grapefruit, peeled and segmented
1-2 tomatoes, sliced and halved
2 cups mixed salad leaves
2 tsp rice wine vinegar
6 tsp extra virgin olive oil
Halve, peel and crush avocados roughly with the back of a fork. Add lemon juice, lime juice and zest, coriander leaves, chilli, mint, garlic, salad onion, fish sauce and pepper.
Place in bowl.
Lay 4 prawns on each plate followed by grapefruit and tomato segments.
Toss the salad leaves in rice wine vinegar and oil, and place on top. Serve both immediately.