A lovely light, zesty, flavoursome alternative to a more traditional prawn cocktail.

300g cooked and peeled tiger prawns, cut in half lengthways

1 ruby grapefruit, cut into segments

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

2 ripe avocados, peeled, stoned and diced thinly

40g wild rocket

1 lime, juiced

1 tablespoon of light olive oil or avocado oil

1/2 tsp cayenne pepper

1 or 2 Pitta breads per person

• Mix prawns, grapefruit, dill, together

• Mix together cayenne, oil and lime juice

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