Prawn Salad with Yoghurt Satay

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


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 Ā½ 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 slicedĀ 

  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.