Oceanian Grilled Prawn & Mango Autumn Salad

Toss prawns with half the olive oil, chilli flakes, a squeeze of lime, salt, and pepper. Let sit 5 minutes while you prepare the salad.

Heat a grill pan or barbecue to high heat. Cook prawns 2 minutes per side until pink and lightly charred. Remove and rest 1 minute.

Whisk remaining olive oil, lime juice, and a pinch of salt together. Stir in half the crushed macadamias for texture.

Arrange cos leaves on plates. Layer mango slices, avocado, and cherry tomatoes over the lettuce. Place grilled prawns on top, drizzle with dressing, and scatter remaining macadamias. Serve with lime wedges.