Ingredients:

• 4 eggs, at room temperature
• 1 Complete Caesar Salad mix
• 600g medium cooked prawns, peeled leaving tails intact, deveined
• 1 avocado, halved, stone removed, peeled, coarsely chopped

Method

1. Place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, stirring occasionally, for 4-5 minutes for a soft yolk or until cooked to your liking. Drain and cool under cold running water. Peel and cut into quarters.

2. Place the salad mix in a bowl, reserving the dressing. Add prawns to the salad mix. Toss to combine.

3. Divide the egg, salad mixture and avocado among serving bowls.

4. Drizzle over the reserved dressing