Asparagus and prawn salad

Viva 8/10/2009

Amanda Laird

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Serves 4

1 tbsp	Mayonnaise, (good quality)
1 tbsp	Thick greek yoghurt
1	Preserved lemon, (1 tsp finely chopped)
1	Lemon, (juice)
1 to taste	Black pepper - ground

2	Vine-ripened tomatoes, (large)
1 to drizzle	Olive oil
1 to taste	Salt & freshly ground pepper
16	Asparagus spears, (4/person)
16	Prawns, (4-6/person, cooked and peeled)

To make the sauce; whisk the mayo, yoghurt, preserved lemon and juice until smooth. Add enough boiling water to create a pouring consistency then season with pepper.
Preheat the oven to 180°C. Slice the tomatoes thinly and put on baking paper. Drizzle with a little olive oil, season and bake for approximately 20 minutes or until they begin to dry out.
Cook the asparagus in plenty of boiling salted water for 4 minutes then drain and slice.
Arrange the tomatoes, prawns and asparagus on serving plates then spoon over the sauce.

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