Mango, prawn and macadamia salad

Cut the carrot and cucumber into matchsticks; chop the roasted salted macadamias and the baby gem lettuce. Mix in a bowl with the mango chunks.

Whisk 3 tbsp olive oil, the lime juice and zest, and the finely chopped coriander to make a dressing.

In a small bowl, mix the king prawns with the salt and Cajun Rub. Heat ½ tbsp olive oil in a frying pan over a high heat and cook the prawns for 2 minutes on each side until pink, opaque and cooked through. Add to the salad, then toss with the dressing to serve.