Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
Salad
- 600grams cooked tiger prawns (tails intact)
- 150grams green beans (halved lengthways)
- 2packets baby cos lettuce (leaves separated)
- 5milliliter extra virgin olive oil spray
- 4 slices sourdough bread (cubed)
- 80grams ricotta
Yoghurt Dressing
- 1tablespoons mint
- 2tablespoons continental parsley (chopped)
- 1/3 cup lemon juice
- 1 cup Greek-style yoghurt
- 2teaspoons olive oil
- 2tablespoons dill
- 1 clove garlic, crushed
Method
Step 1 of 4
To make the croutons, preheat oven to 200°C. Place bread on baking tray and spray with oil. Bake for 10 minutes or until crisp and golden. Cool.
Step 2 of 4
Meanwhile, blanch beans in boiling water for 1 minute, drain and cool in iced water. Drain well.
Step 3 of 4
To make the yoghurt dressing, whisk yoghurt, lemon juice, olive oil and garlic together. Stir in parsley, dill, mint and season.
Step 4 of 4
Arrange lettuce, beans, prawns and croutons on plates. Drizzle over dressing and crumble over ricotta. Season with pepper. Serve.
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