Place all of the ingredients for the citrus vinaigrette into a food processor and blitz until combined. Season to taste. Set aside until ready to use.

Heat the apple cider vinegar, water, sugar, salt, peppercorns and bay leaves in a small saucepan, stirring gently to dissolve the sugar. When the sugar has dissolved, pour the mixture over the sliced red onion and leave to pickle for at least an hour, longer if possible. Get the braai going. Brush the Prawns with olive oil and braai over hot coals, turning frequently, until golden brown. When the Prawns are ready, plate up.

Create a bed of pea shoots and micro-greens on 4 plates. Lay the sliced avo onto the bed of greens. Top with the Prawns and Clemengold segments. Garnish with the pickled onion, sprouts and pomegranate seeds. Dress with the citrus vinaigrette and serve immediately.