Who else loves a cheeky prawn cocktail? I’ve turned one of my favourite starters into a lunch salad, using one of my favourite store cupboard ingredients, gochujang. The sweet heat works so well with the creamy dressing, prawns, avocado, crunchy lettuce and juicy tomatoes. Delicious!
For the prawn cocktail 1 1/2 tbsp natural yogurt 1 1/2 tbsp mayo 1 heaped tsp gochujang (or more, depending on taste) A few drops of tabasco (according to taste) Squeeze of lime juice 100g cooked prawns For the salad Lettuce - cos or little gem work well Cucumber (as much as you like) - halved or quartered A few cherry tomatoes, halved 1/2 an avocado, chopped To serve Handful of mixed toasted seeds Sliced spring onion Combine the ingredients for the prawn cocktail, apart from the prawns, then mix in the prawns. Assemble the salad ingredients onto a plate then top with the prawn cocktail. Sprinkle with the toasted seeds and spring onions and serve!
Ingredients
Instructions