Prawn, chicken and avocado salad

Serves 4 as a main course

Here's a little springtime surf'*'turf; there's nothing wrong with mixing meat and fish, especially when you get into barbecue mode.

• 8 chicken thighs, boned, skinned and cut in half
• 12 raw sea-water prawns, peeled
• 1 crisp cos lettuce, washed, dried and large leaves torn in half
• 8 pickled chillies (guiladillas), rinsed in cold water
• 1 avocado, peeled, stoned and thinly sliced
• A few sprigs of coriander, washed
• For the marinade
• Stalks from the coriander
• 1 small red chilli
• 4 cloves of garlic
• 2tsp tomato purée
• 1tsp pimentó* (smoked Spanish paprika)
• 4tbsp olive oil
• 2 cloves of garlic, peeled and crushed

For the dressing

• 150ml extra virgin olive oil
• 15ml balsamic vinegar
• 25ml sweet chilli sauce
• 1/2tsp paprika

Process all the ingredients for the marinade in a blender, then separate into two bowls, mix well with the chicken in one bowl and prawns in the other, and leave for at least 3-4 hours in the refrigerator. Make the dressing by whisking, or using a bottle and shaking, all the ingredients together.

Thread the prawns and chicken separately on to metal skewers (the long Turkish ones are ideal). Cook the chicken first for 5-6 minutes on each side and the prawns for 2-3 minutes on each side. Arrange the lettuce on plates or in a large bowl with the avocado slices and chillies. Scatter the chicken, prawns and coriander on top and spoon over the dressing.