1. Clean the prawns and blanch them for a few seconds in boiling water
2. Squeeze the limes into a cup and add the turmeric, 4 tablespoons of EVO l'Uogghie, a pinch of salt, a sprinkling of pepper and mix everything together with a fork.
3. Slice the white part of the spring onion very finely.
4. Cut the cherry tomatoes into 4 (first in half lengthwise and then in half the opposite direction)
5. Peel the avocado, cut it in half lengthwise and then into pieces the same size as the cherry tomatoes.
6. Drain the dried courgettes in a colander, pressing them lightly to remove the excess oil.
7. Drain the roasted artichokes and cut them into pieces of approximately the same size as the cherry tomatoes.
8. Peel the potato and cut it into pieces a little larger than the cherry tomatoes.
9. Cook the potato in cold, salted water with the addition of 3 tablespoons of vinegar.
10. When it boils, lower the heat to minimum, cover and cook for about 12/15 minutes
11. Check the cooking, drain and let cool
12. Cut the prawns into three parts
13. Pour all the ingredients into a salad bowl
14. Add the previously prepared sauce and stir gently so as not to crush the ingredients
15. Season with salt and serve on plates
16. Sprinkle with a pinch of chopped parsley if desired.