Your workmates will be green with envy when they see what you have packed in your lunch box when you pull this out of the office fridge. Not only does this prawn pitta salad look pretty it is absolutely packed with flavour – zingy lime, fiery tabasco and a touch of yogurt to cool things down. You won’t be popping out for a subway ever again!
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Lime Prawn Cocktail Pitta Salad
- Total Time: 25 minutes
- Yield: 2 1x
Description
A zingy twist on a classic
Ingredients
Scale
½ wholemeal pitta
½ tbsp rapeseed oil
1 tsp Tabasco
1 tsp low-sugar, low-salt ketchup
1 tbsp low-fat mayonnaise
1 tbsp fat-free natural yogurt
½ lime, zested and juiced, plus wedges to serve
60g cooked king prawns
1 Little Gem lettuce, leaves separated
¼ small cucumber, peeled into ribbons
4 cherry tomatoes, halved
Instructions
- Heat the oven to 200C/180C fan/gas 6. Slice the pitta into triangles, put on a baking sheet and drizzle over the oil.
- Bake for 10-15 mins until golden and crisp.
- Mix together the Tabasco, ketchup, mayo, yogurt and lime zest and juice.
- Toss the prawns in the dressing.
- Layer the lettuce, cucumber, tomatoes and dressed prawns in a lunchbox or jar.
- Season, top with the pitta chips and serve with lime wedges.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 345