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Ingredients
20large raw shelled prawns
2teaspoonolive oil
½iceberg lettuce
handful of spinach
200gcherry tomatoes -I used orange ones but standard red ones are fine
1red capsicum
2Lebanese cucumbers
1can whole kernel sweetcorn
¼red cabbage
150gbrown mushrooms
For the dressing
125mlnatural yoghurt
1tablespoonwater
2tablespoonlemon juice
1garlic clove
salt and pepper
Instructions
De-vein the prawns.
Heat a large frying pan over a medium heat, add the oil and cook the prawns for a couple of minutes a side until just cooked. Remove from the heat and set aside.
Shred the iceberg lettuce and add to a large bowl.
Mix through the spinach leaves.
Slice the cherry tomatoes in half.
Dice the capsicum and cucumbers.
Drain the sweetcorn well.
Shred the red cabbage and finely slice the mushrooms.
Arrange your veg on top of the lettuce
Pile the cooked prawns on top and drizzle with the yoghurt dressing.
To make the dressing
Combine the yoghurt with the water and lemon juice.
Grate over the garlic and then season with salt and white pepper.