Mixed bbq seafood with avocado and pine nut salad | Fast Ed

Ingredients

• 600g calamari hoods, cleaned
• 4 juniper berries, crushed
• zest and juice of 1 lemon
• ½ cup extra virgin olive oil
• 16 extra large green King prawns
• cooking oil spray
• salt flakes and freshly-milled black pepper
• 2 cups frisee lettuce leaves
• 2 avocadoes, peeled and seeded
• 1 red onion, finely sliced
• 100g pine nuts, toasted
• ½ bunch mint leaves