Asparagus and prawn salad
Photo by Babiche Martens
|1 Tbsp||Mayonnaise, good quality|
|1 Tbsp||Thick greek yoghurt|
|1||Preserved lemon, 1 tsp finely chopped|
|1||Lemon, juice of|
|1 to taste||Ground black pepper|
- To make the sauce, whisk the mayo, yoghurt, preserved lemon and juice until smooth. Add enough boiling water to create a pouring consistency then season with pepper.
- Preheat the oven to 180C. Slice the tomatoes thinly and put on baking paper. Drizzle with a little olive oil, season and bake for approximately 20 minutes or until they begin to dry out.
- Cook the asparagus in plenty of boiling salted water for 4 minutes then drain and slice.
- Arrange the tomatoes, prawns and asparagus on serving plates then spoon over the sauce.