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Chilled Prawn Salad with a yoghurt and herb dressing and crispy pecorino toast

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

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.

Chilled prawn salad with a yoghurt and herb dressing and crispy pecorino toast

 12 thin baguette slices

 Olive oil for brushing
 1 cup finely grated pecorino

 2 baby cos lettuce, rinsed and halved
 16 cooked Australian Prawns, peeled and deveined, tails intact
 Fresh lime to serve
Yoghurt Dressing
 1 cup Greek yoghurt

 ½ clove of garlic finely chopped

 1 tbsp lemon juice

 ½ cup parsley leaves

 ½ cup mint leaves
 Sea salt and freshly cracked black pepper
To make the yoghurt dressing:

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.

To make the salad:

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.

Serves 4.