Although it tastes very light, this salad is filling enough to serve as a main course. The lime juice adds a zesty, vitamin C-rich kick.

PREPARATION TIME: 20 MINUTES COOKING TIME: 5 MINUTES SERVES 4

HEASY

4 rashers lean back bacon

1 bunch asparagus spears, ends trimmed

300g (10oz) raw king prawns, tail-on

juice 2 limes

1 large romaine lettuce, sliced

200g (7oz) cherry tomatoes, halved

4 spring onions, finely sliced

2tbsp finely chopped fresh chives

1tbsp olive oil

1  Heat the grill to medium high. Grill the bacon rashers, then tear into chunks and set aside. Steam the asparagus spears for about 3 minutes. While they’re cooking, heat a frying pan and when hot, tip in the prawns with a good spinkling of sea salt and half the lime juice. Cook on a high heat for about 3 minutes until the prawns are completely pink and cooked through.

2 Combine the remaining ingredients in a large bowl, sprinkle with the chives and drizzle with the oil and the remaining lime juice. Season well with pepper and serve immediately.

Per serving: 150 calories. 6g fat (1g saturated), 3.5g carbohydrate