Lime prawn cocktail pitta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to 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 limezested and juiced, plus wedges to serve
- 60g cooked king prawns
- 1 Little Gem lettuceleaves separated
- ¼ small cucumberpeeled into ribbons
- 4 cherry tomatoeshalved
Nutrition: Per serving
- kcal345low
- fat16g
- saturates1g
- carbs26g
- sugars12g
- fibre7g
- protein19g
- salt1.4g
Method
step 1
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.
step 2
Mix together the Tabasco, ketchup, mayo, yogurt and lime zest and juice. Toss the prawns in the dressing.
step 3
Layer the lettuce, cucumber, tomatoes and dressed prawns in a lunchbox or jar. Season, top with the pitta chips and serve with lime wedges.
