Sea-scented salad in kiwi sauce

Rinse the prawns from the brine under running water, wash and dice the cherry tomatoes and slice the avocado thinly. Place everything in a large bowl and add 1 kiwi fruit cut into thick half-moons. Roughly chop the other kiwi fruit, mash it with a fork and mix with oil and salt, whisking the mixture vigorously until you obtain a creamy and uniform blend. Add the lumpfish roe, pour the sauce over your salad and mix. Serve in small bowls with a parsley leaf for garnish.