Remove the prawns from their packaging and pat dry using paper towels to remove excess moisture. In the meantime, heat a large non-stick pan and add the olive oil.

Once the pan is hot, add the prawns and cook until pink and opaque in the center. This doesn’t take long at all. Flip each one to ensure even cooking. Once done, remove from the heat.

Arrange the arugula on a large platter and sprinkle on the defrosted petit pois. Crumble on the feta cheese and the mint leaves. If you have larger mint leaves, chop them smaller before doing so.

Drizzle over the olive oil and the lemon juice. Season the salad with salt and freshly ground black pepper.

To finish, use a fine grater to zest a little fresh lemon zest over the whole salad.