Serves 4

 

24 prawns

4 fillets fish, I used gurnard

1 tbsp coconut oil

2 limes

1 iceberg lettuce

1 yellow capsicum

1 red capsicum

1 bunch spring onion

1 punnet cherry tomatoes

2 apricots

½ cup cashews

basil to garnish

grape relish

mayo

 

Zest and juice the limes. Finely dice both capsicums, spring onions, cherry toms and apricots, combine with the lime juice.

Toast the cashews for 5 mins at 200

Break apart the lettuce, making bowls with the leaves.

Cut the fish into cubes

Heat a fry pan,  melt the coconut oil, add the fish, prawns and lime zest, cook until fish and prawns are cooked through this wont take long rounghly 5/6 mins

Assemble the cups, spoon the veg mix and fish into the cups top with the prawns, mayo and grape relish, garnish with  cashew nuts and basil leaves.