Serves 4
Ready in about 15 minutes
Syns - Green Free
Ingreidents
800g/1lb 12 oz cooked tiger prawns
1 large cucumber
350g/12oz cherry tomatoes
6 spring onions
25g/1oz wild rocket leaves
For the dressing
100g/4oz very low-fat natural yogurt
100g/4oz very low-far natural fromage frais
8 tbsp chopped fresh dill
1 tsp artificial sweetener
juice of 1 lemon
salt and freshly ground black pepper
Method
1. Place the prawns in a large mixing bowl. Peel the cucumber and then halve lengthways. Using a small spoon, deseed both the halves and discard. Cut the cumber into thin slices and place with the prawns.
2. Halve the cherry tomatoes and thinly slice the spring onions and add to the salad bowl with the rocket leaves. Toss to mix well.
3. Make the dressing by mixing together the yogurt and fromage frais until smooth. Add the dill, sweetener and lemon juice. Season and stir to mix well.
4. To serve, divide the salad between four chilled plates and spoon over the dill and yogurt dressing.
Syns - Green Free
Ingreidents
800g/1lb 12 oz cooked tiger prawns
1 large cucumber
350g/12oz cherry tomatoes
6 spring onions
25g/1oz wild rocket leaves
For the dressing
100g/4oz very low-fat natural yogurt
100g/4oz very low-far natural fromage frais
8 tbsp chopped fresh dill
1 tsp artificial sweetener
juice of 1 lemon
salt and freshly ground black pepper
Method
1. Place the prawns in a large mixing bowl. Peel the cucumber and then halve lengthways. Using a small spoon, deseed both the halves and discard. Cut the cumber into thin slices and place with the prawns.
2. Halve the cherry tomatoes and thinly slice the spring onions and add to the salad bowl with the rocket leaves. Toss to mix well.
3. Make the dressing by mixing together the yogurt and fromage frais until smooth. Add the dill, sweetener and lemon juice. Season and stir to mix well.
4. To serve, divide the salad between four chilled plates and spoon over the dill and yogurt dressing.
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