Steam the prawns until they are cooked through and a vibrant pink in colour, then remove the heads.

Thinly slice the apples and squeeze over a little lemon juice to prevent discolouring.

Shred the lettuce and toss it with the prawns and apple. Top with spoonfuls of the avocado-chilli salsa and a generous drizzle of lemon aïoli. Season to taste and serve.

To make the avocado-chilli salsa: Gently toss the avocado and chilli with the seasoning, avocado oil and lemon juice.

To make the lemon aïoli: Blend the egg, juice of ½ a lemon, mustard, garlic and seasoning until combined. With the blender motor running, add the oil in a slow, steady stream until the mixture is thick and creamy. Finally, add the remaining lemon juice.

Cook’s note: To devein the prawns, use a sharp pair of scissors to make an incision down the length of the prawn’s back, then gently pull out the brown "cord".