PRAWN AND CUCUMBER SALAD WITH SPICY YOGHURT DRESSING
I used to love prawn cocktails in the Seventies, but to modern tastes that mix of ketchup and mayonnaise is too heavy and gloopy. This Asian-inspired version is made with natural yoghurt, sweet chilli and lime and is much lighter and healthier. It’s a great dish for picnics, if you’re heading outdoors with it make the dressing in a jar with a tight fitting lid. As with all leaf-based salads, you should only dress it at the last minute to avoid the leaves wilting.
First make the dressing. Place 1 tablespoon of the fish sauce in a bowl (or a jar if you are taking this on a picnic) and add the chilli sauce, lime zest and juice and the sugar. Mix well. Add the yoghurt a spoonful at a time, stirring as you do so, then taste and add a little more fish sauce if needed.
Place 1 tablespoon of the dressing in a salad bowl. Sit the prawns, cucumber and lettuce on top. Cover and set aside (in the fridge if not required for a few hours).
Just before serving, pour the remaining dressing over the salad and toss well.