800g medium green prawns (approx. 400g peeled)
2 cloves garlic, finely chopped
¼ cup (60ml) extra virgin olive oil
1 lime, juice and zest
2 tsp honey
1 tsp sesame oil
1 tsp grated fresh ginger
1 tsp finely chopped jalapeno chilli in brine
Salt and freshly ground pepper, to taste
½ small (200g approx.) pineapple, quartered, cored, cut into lengths
2 tbsp sesame seeds, toasted
140g baby spinach and rocket mix
3 green onions, finely chopped
1/2 cup (75g) roasted cashews, coarsely chopped
¼ cup coriander leaves
¼ cup mint leaves
1. Peel prawns leaving tails intact. Using a small sharp knife, de-vein and also cut a slit along the back of each prawn, being careful not to cut all the way through. Place prawns in a glass or ceramic bowl. Add garlic and 1 tablespoon oil. Toss well to coat. Stand for 5 minutes.
2. For dressing: whisk together lime zest and juice, honey, sesame oil, ginger and chilli in a large bowl. Whisk in remaining oil until combined. Season with salt and pepper.
3. Heat a barbecue or hot plate over medium-high heat. Cook prawns and pineapple for 2 minutes each side or until brown and prawns are cooked through. Transfer to a bowl. Add sesame seeds and 1 tablespoon of the dressing. Toss to combine.
4. Divide spinach and rocket and green onions between four serving bowls. Toss through remaining dressing and half the prawns and pineapple; top with remaining prawns and pineapple, sprinkle with cashews, coriander and mint and serve immediately.