Even when the sun isn’t shining this tasty, zingy very easy to make Australian recipe will make it seem like it is.

The crisp sweet flavour of the locally grown Pink Lady apple with the smooth avocado make this salsa a winner, it will go with almost any grilled or barbequed meat so don’t just save it for the prawns.

Serves: 4

Preparation time:  20 minutes

Cooking time: 10 minutes

You’ll need:

for the salsa:

1 Pink Lady apple, cored and cubed

1 ripe avocado, halved, skin and stone removed, cubed

juice of 1 lime

1 tbsp fresh coriander, chopped

for the prawns:

2 tbsp olive oil

1 tbsp butter

2 garlic cloves, crushed

300g large raw prawns

1 large red chilli, deseeded and finely chopped or 1 tsp chilli flakes

zest and juice of 1 lime

2 tbsp fresh coriander, roughly chopped or torn

What to do:

First make the salsa by combining all the ingredients together, place in a bowl, cover and leave in the fridge until ready to serve.

Heat the olive oil and butter in a large frying pan, add the garlic and cook over a medium heat for a few seconds. Increase the heat to high and add the prawns and chilli or dry chilli flakes, stirring continuously until the prawns are nice and pink and cooked through.

Add the zest and juice of the lime and sprinkle with the coriander, serve immediately with the salsa on the side and some crusty bread to soak up all the lovely juices.