Asparagus and prawn salad
|1 tbsp||Mayonnaise, (good quality)|
|1 tbsp||Thick greek yoghurt|
|1||Preserved lemon, (1 tsp finely chopped)|
|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.
This dish is best matched with
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