Zingy prawn platter

Author: Jennie Milsom

Photographer: Joanna Wickham

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Serves: 4

Time to make: 15 mins

Ingredients

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2 grapefruit

1 small or ½ large iceberg lettuce

1 avocado, peeled, sliced

1 large chunk cucumber, peeled in thin strips (stop at the seeds)

½ cup low-fat plain yoghurt

1 tablespoon sweet chilli sauce

2 cups (about 200-300g) cooked large prawns, heads removed

1 large handful fresh mint, roughly chopped

Instructions

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1 Cut skin from grapefruit then cut flesh in segments, collecting the juice in a large bowl as you go.

2 Cut lettuce outer leaves in strips. Mix with grapefruit, avocado and cucumber.

3 Place yoghurt in a separate bowl with chilli sauce, prawns and half the mint. Mix well. Arrange the remaining smaller lettuce leaves on a platter or individual plates. Spoon over grapefruit mixture then top with prawn mixture. Scatter over the remaining mint and serve.

Variations

Use oranges instead of grapefruit for a tangy variation.

Make it gluten free: Check sweet chilli sauce is gluten free.

HFG tip

Halve the ingredients and serve as a classic prawn cocktail entreé.

Nutrition Info (per serve)

Calories 242 cal

Kilojoules 1010 kJ

Protein 20 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 10 g

Dietary fibre 5 g

Sodium 330 mg

Calcium 260 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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