BARBECUED SPUD LITE
& PRAWN COCKTAIL SALAD
SERVES: 8 – 10
500g Spud Lite potatoes, cut into 5mm thick slices
1 tbsp olive oil
2 Cos lettuce, cut into wedges
500g cooked prawns, peeled
1 Lebanese cucumber, diced
3 avocadoes, peeled, deseeded and cut into wedges
3 radish, thinly sliced
1 tbsp finely chopped flat leaf parsley
1 tbsp chopped chives
1/4 cup chervil leaves
Salt flakes and freshly ground black pepper
1/2 cup Greek yogurt
1/3 cup Tomato sauce
1 tbsp Horseradish cream
1 tsp Worcestershire sauce
Tabasco sauce, to taste
Freshly ground black pepper
Heat a barbecue or chargrill pan to medium-high. Brush potato slices with olive oil and chargrill for 2 minutes on each side or until cooked through. Place on a serving platter and set aside. Chargrill cos lettuce for 2 minutes each side or until charred. Place on platter with potatoes.
2. Cocktail Dressing
For the cocktail dressing, combine yogurt, tomato sauce, horseradish, Worcestershire sauce, Tabasco sauce, salt and pepper together in a small mixing bowl, stirring until well combined. Set aside until required.
3. Make Spud Lite Salad
Scatter prawns, cucumber, avocado, radish and parsley over the cooked potato and lettuce. Drizzle cocktail dressing over the top and finish by scattering chives, chervil and salt and pepper over the top.
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