Prawn & herb tostadas

1. Devein the prawns if needed and place in a bowl with the smoked paprika, cumin and 2 tsp olive oil. Combine, cover and set aside in the fridge for around 10 minutes.

2. Meanwhile, place the tomatoes in a bowl with half the red onion, parsley, juice of half a lime and 2 tsp olive oil. Combine and cover. Halve the avocados, remove the stones and scoop the flesh into a bowl. Lightly crush with a fork, then mix in the remaining red onion, coriander, and juice of half a lime. Season, cover and place both bowls in the fridge.

3. Heat the remaining olive oil in a frying pan. Add the spring greens and garlic and sauté for 8-10 minutes over a medium heat. Remove from the pan and set aside in a warm place.

4. Return the pan to the heat, using kitchen paper to wipe it first. Warm the vegetable oil in the pan and place over a medium heat. Heat another dry frying pan over a high heat, then add the prawns and cook in batches, until pink and opaque, then keep warm. Cook the tortillas, one at a time, in the hot oil and fry on both sides for 20-30 seconds, until crisp. Drain on kitchen paper, then top with the spring greens, avocado, tomato salsa and prawns. Garnish with extra coriander and chilli and serve with lime wedges and soured cream on the side.