-Heat the rapeseed oil in a small pan
-Chop the courgette into quartered slices and add to the pan with a squeeze of lemon juice. Once almost cooked through add the prawns to the pan. Cook until courgette and prawns start to catch a little.
-Meanwhile add the spinach to a large salad bowl.
-Chop the slice up the avocado, radishes and mango. Add these to the salad bowl.
-Add cooked prawns and courgette to the salad.
-Serve salad with two slices of olive bread per person and a drizzle of extra virgin olive oil.