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.