Prawn and Stonefruit Salad

Preparation: 15 minutes

Cooking: nil

Serves 4

 

500g prawns, peeled, cooked

4 peaches, sliced

1 green capsicum, cut into strips

1 cup low-fat natural yoghurt

Pulp of 2 passionfruit

1 tspn mustard

2 tspn fresh coriander, finely chopped

Grated rind and juice of half orange

Loose lettuce leaves

 

 

Toss prawns with peaches and capsicum. Combine yoghurt with passionfruit, mustard, coriander, orange rind and juice. Pour over the peach mixture. Fold together and chill for 15 minutes. Serve in a large salad bowls lined with crisp lettuce leaves.