A new generation salad for Aussies, and certainly will impress at the BBQ. Enjoy.

Whisk together lemon juice and 3 tablespoons extra-virgin olive oil; season with salt and pepper, and set aside.

Marinate tomato in 1 tablespoon olive oil, add salt and pepper to taste. Heat remaining tablespoon olive oil in a large fry pan over high heat, add prawns and cook for about 2 1/2 minutes, or until golden on both sides.

In a large bowl, toss the Mâche with 2/3 of the vinaigrette and arrange on plates. Divide warm prawns between each salad and garnish with tomatoes. Drizzle remaining vinaigrette over prawns.

This recipe shared by Kim Martin of Frais Farms, Victoria Australia.