A very quick protein-rich salad for summer days inspired by Mexican flavours. If you have more time you could use raw prawns and ceviche them in the dressing for 10-15  minutes, then put the dish together. The fried sourdough bread gives a lovely crunch and flavour, but could be replaced by croutons, toast or omitted entirely

300g cooked and peeled tiger prawns, cut in half lengthways (or raw ones)

1 ruby grapefruit, deveined and cut into segments

1 bunch of fresh dill (about 15g), chopped

2 ripe avocados, peeled, stoned and diced thinly

40g rocket

Dressing:

1 small lime, juiced

1-2  tablespoons of light olive oil or avocado oil

1-3 teasp agave syrup

3 pinches of lime powder (optional)

4-5 pinches either chipotle powder or Aleppo chilli flakes

To serve: (optional)

2 slices sourdough bread

2 tbsp light olive oil

• Mix together the dressing ingredients, finding a sweet sour balance and heat level according to your taste. If you want to ceviche the prawns, set half the dressing aside and coat the prawns. Leave for 10-15 minutes until pink

• Mix the prawns, grapefruit and dill together

• Arrange avocados and a couple of handfuls of rocket on each plate. Top with prawn mix and drizzle with the lime juice vinaigrette. 

• If making the fried bread, heat up the oil and fry over a medium to high heat on bold sides until golden