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Zingy prawn platter

  • Time to make: 15 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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