A seafood lovers salad featuring King prawns for decadence.
Marinate the prawns with the torn basil, chopped garlic and a good splash of olive oil. Leave to stand for 30 mins
Next, boil asparagus for 4 minutes then drain & coat in olive oil. Heat a griddle pan until smoking hot. Season the asparagus, then griddle on both sides for a couple of minutes. Remove and set aside
Make the dressing by assembling the lemon juice, honey, salt pepper, mustard and about 5tbsp olive oil. Whisk together
Assemble your salad by dressing the leaves in a bowl then transfer to two serving plates. Top with the rest of your ingredients and serve with bread.