Dion's lamb chops & prawns

1) Preheat the oven to180°C.
2) Fry the cutlets fat side down to render out the fat and crisp them a little without cooking the meat.
3) Shred/chop/matchstick the endive/chicory, cabbage, carrots, spring onions and cucumber.
4) For the sauce put the olive oil, honey, sriracha, soy sauce, crushed garlic and sesame seeds into a jug and mix well.
5) Arrange the chops in a baking tray, season and pour over ⅔ of the sauce, massage into the cutlets and place in the oven for 15 minutes.
6) Sauté the prawns in a hot pan until pink.
7) Scatter the salad mix over a large tray, mix the vinegar with the remaining sauce and pour over the salad, lay the cutlets and prawns on top.
8) Serve with extra chilli sauce on the side.