Warm Prawn, Rocket and Feta Salad

Put the spring onion, tomato, capsicum, chickpeas, dill and shredded basil in a large bowl and toss together well. Heat the oil and butter in a large frying pan or wok, add the prawns and cook, stirring, over high heat for 3 minutes. Add the chilli and garlic and continue cooking for 2 minutes, or until the prawns turn pink. Remove the pan from the heat and stir in the lemon juice. Arrange the rocket leaves on a large serving platter, top with the tomato and chickpea mixture, then the prawn mixture. Crumble the feta cheese over the top, then serve.