Parmesan-Coated Prawns

• In a shallow bowl, combine the salt and plain flour, then season with pepper.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, place grated Parmesan cheese, panko breadcrumbs and garlic & herb seasoning.

• Place peeled prawns between two sheets of baking paper. Pound prawns with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.
• Coat prawn first in the seasoned flour, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan.
• When oil is hot, cook crumbed prawn in batches, until golden and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches, if needed, so the prawn doesn't stick to the pan.

• In a medium bowl, combine mixed salad leaves, cucumber, pear, the honey and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.