Rosemary demonstrates how to add some Mediterranean flair to salad.
Bring something Mediterranean into your kitchen with this fabulous salad that combines fruit and salad vegetables to create an unusual but sensational twist for summer eating.
Per serving: 315 Calories, 5.4g fat
Prep time 20 mins
For the sauce:
2 tbsps Heinz Salad Dressing
2 tbsps Tomato Ketchup
2 tbsp 0% fat Live yogurt
For the salad:
Selection of small salad leaves
200g large cooked shelled prawns
1 mango, peeled and chopped
10 cherry tomatoes, halved
2cm piece cucumber, chopped into small cubes
6 Spring onions, peeled and chopped finely
2 sticks celery, chopped
¼ red pepper, chopped
¼ yellow pepper, chopped
1 wedge of each melon from a selection of varieties according to availability, eg Watermelon, Honeydew, Cantaloupe, Galia, then chop into bite-size cubes.
10 strawberries, hulled and quartered
- Make up the sauce by mixing the salad dressing, ketchup and live yogurt together in a bowl.
- For each person, place a few salad leaves at the base of a large bowl. Add a few halved cherry tomatoes, chopped cucumber, sliced onions, peppers and celery then add a layer of half the chopped mixed melon pieces, half the mango pieces and half the chopped strawberries. Then place a few prawns in the centre and drizzle over a quarter of the dressing.
- Repeat the process with the remaining ingredients and finally with the prawns then drizzle the dressing on top.
- Serve immediately.