Main Lunch

Creamy Prawn & Avocado Salad

This fresh but satisfying prawn salad is perfect for hot summer evenings and ready to eat in half an hour. To make it veggie omit the anchovy and Worcestershire sauce from the dressing, and swap the prawns for soft-boiled eggs and the Parmigiano Reggiano for a veggie hard cheese.

15 minutes prep, 15 minutes cook

Serves 2

Ingredients

1 small clove garlic, crushed

1 tbsp olive oil

150g sourdough bread, crusts removed and torn into medium croutons

2 tbsp fat-free Greek yogurt

2 tsp mayonnaise

10g finely grated Parmigiano Reggiano, plus extra shavings to serve

1⁄2 tsp Worcestershire sauce

Method

Preheat the oven to 180oC, gas mark 4. Mix the garlic and oil in a mixing bowl, add the croutons and toss in the oil mixture. Season and spread over a foil-lined baking tray. Roast for 15 minutes, stirring halfway.

Meanwhile, for the dressing, mix the yogurt, mayonnaise, Parmigiano Reggiano, Worcestershire sauce, lemon juice and anchovy with 2-3 tsp water until you have a smooth dressing. Season with black pepper.

3 Arrange the lettuce leaves, prawns, avocado and croutons on plates. Spoon over the dressing and scatter with extra cheese shavings.