Heat a frying pan to a medium heat. Cook the prawns in a little of the oil, until pink.
While the prawns are cooking, mix the Lupi Extra Virgin Olive Oil, mayonnaise, tomato sauce and Lupi Modena Balsamic Vinegar in a jar and shake to combine. On 4 plates, layer the lettuce, mint, tomatoes and kiwifruit evenly.
Place 4 prawns on each plate and drizzle the dressing over top. Serve warm.
