Prawn, pea and fennel salad
|750 g||Cooked prawns, peeled with tails intact|
|2||Lebanese cucumber, thinly sliced|
|1||Fennel bulb, trimmed and thinly sliced|
|2 cups||Peas, cooked|
|1||Baby cos lettuce, leaves separated|
- To make the yoghurt dressing, place the yoghurt, dill, water, lemon juice and salt in a non-metallic bowl and stir to combine.
- Place the prawns, cucumber, fennel, peas and lettuce in a large serving bowl. Spoon over the dressing to serve.