Prepare the dressing: In a small jar, combine the olive oil, lime juice, honey, minced garlic, salt, and pepper. Seal the jar and shake vigorously until the dressing is emulsified and looks slightly creamy and thick. Set aside.

Season and cook the prawns: Pat the prawns dry with kitchen paper. Season them lightly with a pinch of salt and pepper. Heat a large frying pan over a medium-high heat until it feels hot when you hold your hand a few inches above the surface. Add a drizzle of oil, then lay the prawns in a single layer. You should hear a satisfying sizzle as they hit the pan. Cook for 2-3 minutes per side, until they turn from translucent grey to an opaque, coral pink colour and feel firm to the touch. Remove from the heat and set aside to cool slightly.

Prepare the fruit and vegetables: While the prawns are resting, dice the avocado and mango into even, bite-sized cubes, about 2cm each. Slice the red onion as thinly as you can — a mandoline works well here. The onion should be almost translucent and delicate.

Combine the salad base: In a large salad bowl, add the mixed leaves, diced avocado, diced mango, sliced red onion, fresh coriander, and torn mint leaves. Toss gently with your hands or salad servers to combine, being careful not to break up the avocado too much.

Add the prawns and dressing: Arrange the cooled prawns over the top of the salad. Drizzle most of the dressing over the salad — you may not need all of it. Toss everything together once more, gently, until the leaves are just coated and the prawns are evenly distributed. The salad should look glossy and vibrant, with each element still distinct.

Finish and serve: Taste the salad and adjust seasoning with a little extra salt or a squeeze of lime if needed. If using, scatter the diced red chilli over the top for a pop of colour and heat. Serve immediately, while the avocado is still fresh and the prawns are at room temperature.