Prawn cocktail with caper dressing

Greek yoghurt, plain, low-fat, no added sugar

140 g

Whole egg mayonnaise

⅓ cup(s), (100g)

Capers, rinsed, drained

2 tbs, chopped

Fresh chives

2 tbs, finely chopped

Fresh lemon rind

2 tsp, finely grated

Cos lettuce

200 g, outer leaves discarded

Endive

175 g

Avocado

1 large, cut into small wedges

Pickled gherkin, drained

90 g, thinly sliced (cornichons)

Cooked peeled prawns

24 small, King variety

Lemon(s)

1 medium, cut into thin wedges