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RECIPE

Prawn & Asparagus Salad With Yoghurt Dressing

Prep

20 mins
(+ 20 mins resting time)

Cooking

10 mins

Difficulty

Easy

Serves

4

Ingredients

½ Coles Bakery Rustic Baguette cut into 5mm-thick slices
⅓ cup (25g) finely grated parmesan
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
¾ cup (210g) Greek-style yoghurt
2 tbs lemon juice
1 garlic clove, crushed
¼ cup finely chopped chives
1 tbs coarsely chopped dill
3 Coles Australian Baby Gem Lettuce, trimmed, cut into wedges
1 large ripe avocado, stoned, peeled, cut into thin wedges
1 tbs coarsely chopped dill

Method

Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the bread in a single layer over the lined tray. Lightly spray with olive oil spray. Bake, turning occasionally, for 5-7 mins or until just crisp. Remove from oven and sprinkle with parmesan. Bake for 2 mins or until golden. Set aside to cool. Break into pieces.
Meanwhile, cook the asparagus in a small saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well.
Place the yoghurt, lemon juice, garlic, chives and dill in a small bowl. Season. Stir to combine.
Arrange the lettuce, prawns, avocado, asparagus and bread pieces on serving plates. Drizzle with the yoghurt dressing.

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