Make this speedy lime prawn cocktail salad as a filling lunch that packs a flavour-punch. It's tasty, healthy and low in calories
Ingredients
- ½ wholemeal pitta
- ½ tbsp rapeseed oil
- 1 tsp Tabasco
- 1 tsp low-sugar, low-salt ketchup
- 1 tbsp low-fat mayonnaise
- 1 tbsp fat-free natural yogurt
- ½ lime, zested and juiced, plus wedges to serve
- 60g cooked king prawns
- 1 Little Gem lettuce, leaves separated
- ¼ small cucumber, peeled into ribbons
- 4 cherry tomatoes, halved
Method
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Heat the oven to 200C/180C fan/gas 6. Slice the pitta into triangles, put on a baking sheet and drizzle over the oil. Bake for 10-15 mins until golden and crisp.
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Mix together the Tabasco, ketchup, mayo, yogurt and lime zest and juice. Toss the prawns in the dressing.
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Layer the lettuce, cucumber, tomatoes and dressed prawns in a lunchbox or jar. Season, top with the pitta chips and serve with lime wedges.