I love a salad for dinner. It’s filling, satisfying and you feel good afterwards.

More often than not, salad are a waste of space, an after thought that is flicked around the plate and not really eaten. That is not my kind of salad. I like salads that you go back for seconds for!

This is definitely one of these kinds of salads. We had this as a side to some Jerk chicken and Jamaican coconut rice. Perfect. This would also be a great main during the week.

Serves 4

20 large prawns, peeled and deveined
2 cups fresh pineapple chunks
1 avocado, cubed
Half red onion, finely sliced
1 stick celery, finely sliced
1 head butter lettuce, full leaf cups

Dressing
1 cup pineapple juice
1 tsp lime zest
3 tbs lime juice
1 tbs oil
2 cloves garlic, halved lengthways
1 sprig fresh thyme
Large pinch cinnamon
Large pinch allspice

Bring pineapple juice to the boil and reduce to 1/3 cup. Remove from heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Set aside and allow to cool.

Take a couple of tablespoons of the marinade and pour over prawns. Toss to coat and allow to marinate for 30 minutes.

Preheat grill to high. Grill the prawns, turning once, about 2 minutes on each side. Once cooked allow to cool slightly.

Arrange a bed of lettuce cups on a large platter, scatter with pineapple, avocado, onion and top with prawns. Drizzle with dressing and serve.