•  10 cooked medium prawns (shrimp), peeled with tails intact
•  1 bunch asparagus, trimmed and blanched
•  1 Lebanese cucumber, thinly sliced
•  ¼ cup mint leaves

caper dressing

•  1 tablespoon salted capers, rinsed and drained
•  2 tablespoons extra-virgin olive oil
•  2 tablespoons sherry vinegar
•  1 clove garlic, crushed
•  cracked black pepper

  To make the caper dressing, place the capers in a bowl and lightly crush with the back of a spoon. Add the olive oil, vinegar, garlic and pepper and stir to combine.

  Arrange the asparagus, cucumber, prawns and mint on plates and spoon over caper dressing to serve. Serves 2.