Celebrity chef Pete Evans serves up Summer on a plate!

Serves: 4

Preparation time: 20 minutes

Cooking time: 15 to 17 minutes

What you’ll need:

-16 raw king prawns

-3 tablespoons lemon-infused extra-virgin olive  oil, plus extra to serve

-1 tablespoon lemon juice

-1 teaspoon chopped dill

-Sea salt and freshly ground black pepper

-1 red capsicum, diced

-1 handful of coriander leaves

-1 handful of dill leaves


-1/2 red capsicum

-2 avocados, sliced

-1 Roma tomato, deseeded and diced

-1 small red chilli, deseeded and finely chopped

-1/4 red onion, finely chopped

-1 tablespoon finely chopped preserved lemon

-1 tablespoon chopped coriander leaves

-2 tablespoons lemon juice

-2 tablespoons lemon-infused

-Extra-virgin olive oil

-200ml apple cider vinegar

-Pinch of ground cumin

-300ml coconut oil, melted

-Freshly ground black pepper

How to make it:

1. Cook the prawns in salted boiling water for 2–3 minutes, or until pink and firm. Transfer to a bowl of iced water to cool completely. Peel and devein, keeping the tails intact.

2. Combine the olive oil, lemon juice and dill in a bowl and season with salt and pepper. Whisk to combine, then add the prawns and toss until well coated. Cover with plastic wrap and marinate for 5 minutes in the fridge.

3. Preheat the oven to 200 degrees celcius.

4. To make the guacamole, place the capsicum, skin-side up, on a baking tray. Roast in the oven for 10–15 minutes, or until the skin blisters and blackens. Place the capsicum in a bowl, cover with plastic wrap and set aside to steam for 5 minutes. Peel and discard the skin, then chop the flesh. Combine the avocado, roast capsicum, tomato, chilli, onion, preserved lemon, coriander, lemon juice and olive oil in a bowl and gently mix. Season with salt and pepper to taste.

5. Spoon the guacamole onto a serving platter, top with the marinated prawns, garnish with the capsicum, coriander and dill and serve with a drizzle of extra oil.