Mooli salad with butterflied prawns
Place the mooli and tomato into a bowl and add the lemon and lime juice and one tablespoon of olive oil. Season, to taste, with salt and freshly ground black pepper and mix well.
Drizzle the prawns with the remaining olive oil. Heat a frying pan and fry the prawns for 2-3 minutes, or until pink and completely cooked through.
To serve, place the salad onto a plate and top with the prawns.