Yellow Brick Road's Martin Bosley joins Jesse to share his avocado and prawn Sandwich with tahini ginger dressing. He says it's a well-mannered and truly pretty sandwich, all subtle pinks and greens. This could also be the perfect salad for a summer lunch. Avocado and Prawn Sandwich with Tahini Ginger Dressing Dressing 1 tbsp Tahini paste 2 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp sugar 4 garlic cloves, finely chopped 2 tbsp ginger, peeled and grated 2 tbsp sesame oil For the sandwich 12-16 large prawns, depending on their size, cooked, peeled and heads removed 4 slices of baguette or crusty bread olive oil 2 avocados 1 tsp chives, chopped 1 tbsp mayonnaise 1/4 Iceberg lettuce, finely shredded 1 tbsp Japanese Shichimi Togarishi spice mix (optional) To make the dressing: Mix the Tahini paste and soy sauce together. Add the vinegar and sugar, stirring until it has dissolved. Whisk in the garlic, ginger and sesame oil. Mix with a little water until it is thin enough to pour over the prawns. Cut the prawns in half lengthways and lift out the black vein that runs along their backs with the tip of a sharp knife. Drizzle the slices of bread with olive oil and grill until one side is golden. Halve the avocado, remove the stone, peel and place the flesh into a mixing bowl. Using a fork gently mash in the chives and mayonnaise. Spread onto the bread, top with the shredded lettuce and the prawn halves. Spoon a little of the dressing over the prawns and sprinkle with the togarishi. *Shichimi Togarishi is made with 7 different spices, including chilli flakes, orange peel, sesame seeds and seasweed. It can be quite spicy, depending on the brand.