From the latest iteration of our ever-evolving menu comes this fresh and vibrant showcase of seasonality. The perfect start to all the spring dinner parties to come.

INGREDIENTS
½ bunch fennel fronds, picked
½ bunch dill, picked
½ bunch chives, chopped
1 punnet lemon balm, picked
8 prawns, butterflied into halves
120g butter lettuce
1 avocado, cut into about 20 pieces
zest of 1 lime
pinch of salt flakes
olive oil, to finish

SUDACHI DRESSING
100g sudachi juice
50g shiro dashi
100g caster sugar
100g grapeseed oil
40g lime juice

METHOD
To make the sudachi dressing, weigh all ingredients into a bowl and mix well. Set aside.

Make the herb salad by combining fennel fronds, dill, chives and lemon balm, then set aside.

Cut each prawn half into three pieces. To a large bowl, add the prawns, herb salad, lettuce, avocado, zest, salt and around 80g of sudachi dressing, and mix to combine.

Arrange salad evenly over four individual serving plates, then finish with a drizzle of olive oil.