Lime prawn cocktail pitta salad
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Lime prawn cocktail pitta salad

By Esther Clark

Make this speedy lime prawn cocktail salad as a filling lunch that packs a flavour-punch. It's tasty, healthy and low in calories

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 345
  • fat 16g
  • saturates 1g
  • carbs 26g
  • sugars 12g
  • fibre 7g
  • protein 19g
  • salt 1.4g

Ingredients

  • 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

Method

  1. 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.

  2. Mix together the Tabasco, ketchup, mayo, yogurt and lime zest and juice. Toss the prawns in the dressing.

  3. Layer the lettuce, cucumber, tomatoes and dressed prawns in a lunchbox or jar. Season, top with the pitta chips and serve with lime wedges.

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