Step 1: Peel the shell, head and tail from the prawns, remove the intestinal track, then set aside and keep chilled.

Step 2: Peel and de-seed the avocado, then roughly chop and place into a mixing bowl. Add the Verjuice & olive oil and mix until smooth. Season to taste.

Step 3: Spoon a heaped teaspoon of avocado onto each melba and evenly spread over. Place a prawn on top of each piece, then dress with the vinaigrette.

Step 4: Place onto a serving platter and garnish with baby beetroot leaves. Serve.