Prawn Salad with Yoghurt Satay

Tasty prawns with a creamy satay sauce. A classic salad with an Asian twist!


Serves 4
For the Satay Sauce:
100g FAGE Total
150g peanuts, plus extra chopped for decoration
1 tbsp light muscovado sugar
2 tbsp dark soy sauce
Juice of ½ lime
100ml coconut cream
Handful of fresh coriander, chopped
Salt & pepper to taste
For the salad:
1 fennel, sliced
200g peeled king prawns
1 red pepper, sliced
Bag of mixed salad leaves
100g cherry or pomodorino tomatoes, quartered
1 spring onion, thinly sliced

Serves 4
  1. Begin by making the satay sauce. In a food processor, whizz together the FAGE Total yoghurt, peanuts, sugar, soy sauce, lime and coconut cream until a creamy consistency forms. (Add a splash of water if it looks too thick.) Season with some black pepper if desired.
  2. When ready to serve, arrange the salad leaves on to four plates, and divide the pepper, fennel, tomatoes and prawns between the two. Finish with a drizzle of the satay sauce, some chopped coriander and peanuts.