Juan y Andrea’s house salad pairs prawns with mango, avocado and spicy dressing. We hope our version brings back Ibiza memories, especially if you eat it with your toes in the sand.

Serves 8

Cook/prep time: 20 minutes

Slice avocado and rinse arugula. Arrange a handful of arugula on the bottom of each plate, top with slices of avocado and 3 jumbo shrimp. Sprinkle with salt.

For the dressing, puree the mango in a food processor on high speed. Add the jalapeno, lime juice and zest, vinegar and garlic and purée until blended. Stir in mint and basil. Drizzle over salad and serve.