Put the spring onion, tomato, capsicum, chickpeas, dill and basil in a large bowl then toss together well.
Heat oil and butter in frying pan, add prawns then cook, stirring over high heat for 3 minutes. Add the chilli and garlic then continue cooking for 2 minutes or until prawns turn pink. Remove frying pan from heat then stir in the lemon juice.
Arrange rocket leaves on a large serving platter, top with the tomato and chickpea mixture, then the prawn mixture. Crumble the feta cheese over the top, then serve.