Harissa prawn cocktail
1 portion(s), Baby Gem, shredded
¼ individual, medium, peeled into ribbons using a vegetable peeler
Prawns, Peeled & Cooked
1 medium, wedges tot serve
1 teaspoons, level
Reduced Fat Mayonnaise
Fat Free Natural Yogurt
Lemon Juice, Fresh
1 pinch, sweet
- To make the sauce, in a small bowl, combine the tomato purée, mayonnaise, yogurt, lemon juice, harissa paste and paprika. Season to taste and set aside.
- Arrange the shredded lettuce and cucumber ribbons on a plate.
- In a small bowl, combine the prawns with 2 teaspoons of the sauce, then pile them on top of the salad. Scatter over the extra paprika and serve with the remaining sauce and the lemon wedges on the side.