Chicory salad with scampi and lime

Remove ends and outer leaves of chicory heads. Cut chicory into strips and tomatoes into thin wedges. Wash and dry spinach leaves. Cut lime in half and slice one half into wedges and press liquid from remaining half. Press garlic. In a bowl, stir together garlic, 1 tablespoon lime juice, salt and pepper to make marinade. Mix in prawns. Heat a dry wok and fry marinated prawns for approx. 5 minutes over moderate heat. In a separate bowl, stir together mayonnaise, crème fraiche and chilli sauce to make dressing. Arrange chicory, spinach and tomato on two plates, pour over dressing and top with prawns. Garnish with lime wedges and coriander. Serve with baguette or as a side with fried fish and potato salad.

400-500 g chicory
2 tomatoes
50g spinach
1 lime
1 clove garlic
3 tbsp oil
salt and freshly ground pepper
250g large peeled prawns
3 tbsp mayonnaise
3 tbsp crème fraiche