Prawn & corn salad rolls
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby potatoes, raw
300 g, chopped
0% fat natural Greek yogurt
50 g
Spring Onions
2 medium, sliced
Reduced Fat Mayonnaise
65 g
Vinegar, All Types
1½ teaspoon(s), apple cider
King Prawns, Cooked
300 g, chopped
Sweetcorn, tinned, drained
1 can(s), medium
Celery, Raw
1 stick(s), chopped
Hot dog rolls
4 roll(s), toasted and halved
Instructions
1
Cook the potatoes in a pan of boiling water for 15-20 minutes. Drain. Make a dressing by whisking together the yogurt with the white parts of the spring onions, reduced-fat mayonnaise and apple cider vinegar. Season
2
Spoon half this dressing into a bowl, add 300g The prawns and sweetcorn (drained) to make the filling.
3
Mix the potatoes and 1 large chopped celery stick (and its leaves) into the remaining dressing.
4
Toast 4 x 55g hotdog buns and fill with the prawn and corn mixture. Top with the green parts of the spring onions and serve with the potatoes.
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