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Place the prawns in a bowl with the sesame oil and seeds, toss until evenly coated.
Halve and peel the avocados, cut into one centimetre dice and then lightly crush with the back of a spoon in a bowl with the lemon juice, salt and pepper.
Wash the watercress in cold water and then pick the young tips and leaves.
Peel and segment the blood oranges with a knife.
For the dressing place all the ingredients, except oils, in a bowl, whisk together and then slowly add the oil while whisking – the dressing doesn't need to be emulsified but you do want some body to it.
Heat a medium sized sauté pan to a fairly high heat, add a little oil to the pan and add prawns.
Sear for one and a half minutes on each side then place in a 200° Celsius oven for about four minutes or until the prawns are translucent.
Place some avocado in a circle in the middle of the plate. (Daniel uses a six centimetre stainless steel ring.)
Place three prawns on top with their tails facing outwards and all facing in the same direction.
Put the watercress and blood orange segments in a bowl and toss with the blood orange juice and olive oil, salt and pepper.
Place a neat bundle of the salad on top of the prawns.
Give the dressing a good stir and then drizzle on a small amount.
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