This is ideal as a very simple starter or light lunch, serve on its own or with soft fresh bread.

Serves: 4

1 ripe papaya (pawpaw)
1 ripe avocado
200g fresh or frozen (thawed) cooked prawns

For the dressing:
4 dstsp Tracklements Red Pepper & Chilli Jelly
1 tsp fresh chopped mint
Juice of 1/2 lime

Cut the papaya in half, scoop out the seeds, peel and cut the flesh into diagonal strips. Cut the avocado in half, remove the stone, peel and cut the flesh into similar sized strips. Put the prawns, papaya and avocado in a bowl.

Gently warm the Red Pepper & Chilli Jelly and stir in the mint and lime juice. Drizzle over the prawns, toss together and serve.