Prawn and avocado salad

Method

1 Cut a small cross in the base of each tomato and put into a bowl. Cover with boiling water and leave for 30sec. Carefully lift out the tomatoes and peel off the skin. Cut tomatoes into quarters and remove the seeds. Put the flesh in a blender with the passata, sundried tomato paste, balsamic vinegar and chilli powder. Whiz until smooth. Pour into a bowl, season to taste, then add the prawns and toss to coat.
2 Halve the avocado, remove the stone and discard. Peel off the skin and dice the flesh. Combine the parsley and watercress and divide among four glasses or bowls. Top each with some avocado and carefully spoon on the prawns. Garnish with lime wedges and serve.