Step 1

Preheat oven to 180°C. Place the garlic, chilli and oil in a small ovenproof saucepan or frypan and season generously with freshly cracked black pepper. Cover pan with foil and place in oven for 11/2 hours or until garlic is tender and chilli is blackened. Cool completely, then place in a small food processor and whiz until combined.

Step 2

Meanwhile, for the avocado puree, place avocado, buttermilk and lemon juice in a food processor and whiz until smooth. Season and set aside.

Step 3

Preheat the barbecue to high. Using a sharp knife, butterfly the prawns by cutting lengthways along the belly and through the head until they open out flat. Remove vein and discard. Divide the garlic paste into 2 portions. Combine 1 portion with parsley in a bowl. Toss kale leaves with remaining 1 portion in a separate bowl. Brush flesh side of prawns with parsley mixture and season well. Grill prawns, flesh-side down, for 1-2 minutes until red and charred. Turn and cook for a further 1 minute or until just cooked. Remove prawns from grill and sprinkle with lemon zest and squeeze over the lemon juice. Grill kale for 4-5 minutes until charred and wilted. Season.

Step 4

Serve the grilled prawns with the charred kale and avocado puree.