Main course for two or Entrée for three.
12 green prawn cutlets
6 lemon myrtle lasagne sheets
100g warrigal greens (native spinach)
1 avocado (sliced and fanned)
12 macadamia nuts
2 spring onions finely sliced
150ml pure cream
1 teaspoon ground lemon myrtle leaf
1 teaspoon coarsely ground mountain pepper berries
1 teaspoon balsamic vinegar
1 tablespoon lime juice
1 tablespoon macadamia oil (Kaffir lime and lemongrass infused)
Salt to taste
Boil lasagne sheets in lightly salted water for 12 minutes or until cooked. Blanch warrigal greens in the same water for I minute. Heat macadamia oil in a heavy based pan and lightly brown the macadamia nuts then place aside. Dust the prawn cutlets in the mountain pepper then toss quickly in the oil until the prawns are just starting to colour. Remove from pan and place aside. Put spring onions, cream, lemon myrtle, vinegar and lime juice in pan. Bring to a rapid boil then warm prawns and avocado in sauce.
Lay pasta sheets flat. Place one tablespoon of warrigal greens and two prawns with a small amount of the sauce on one end of the sheet. Then fold the other end over the top. When all the prawns are wrapped arrange on a pasta plate and top with the avocado fan and remaining sauce. Garnish with the macadamia nuts and remaining warrigal greens.