Yep, it's summer and light and lean is the order of the day. Grab a few Australian cooked prawns and treat yourself to this super simple prawn salad.
Place the yoghurt, garlic, lemon, parsley and mint in a small food processor, season with salt and pepper and process until well combined. Refrigerate until ready to use.
Preheat oven to 180°C.
Place the baguette slices on a baking tray lined with baking paper.
Brush with olive oil and sprinkle over pecorino, salt and pepper. Using your fingertips press the cheese into the bread slices and bake for 10 minutes or until golden and crisp. Allow to cool.
Place the cos lettuce halves on a large platter and top with prawns and croutons. Drizzle with yoghurt dressing and serve with fresh lime and extra dressing.