Ingredients

600g new potatoes scrubbed & diced

2 tbsp canola oil

1 small red onion thinly sliced

1 garlic clove crushed

1 large mild red chilli seeded & finely chopped

1 tsp coriander seeds roughly crushed

1 tsp cumin seeds roughly crushed

1 large avocado

400g peeled cooked prawns

juice of 2 limes

pepper to taste

6 tbsp natural low fat acidophilius yogurt

3 tbsp chopped fresh coriander8 round iceberg lettuce leaves

Method

1 Cook the potatoesin a saucepan of boiling water for 8 mins or until just tender. Drain & rinse under cold running water. Dry in a clean tea towel.

2 Heat the oil in a frying pan, add the onion & fry for 5 mins or until softened & lightly browned. Add garlic, chilli & crushed coriander & cumin seeds & cook for 1 min, stirring. Stir in thr potatoes & fry over a hot heat for 3 mins. Remove from the heat & leave to cool.

3 Peel the avocado, remove the stone & cut the flesh into small chunks. Add to the potatoes together with the prawns & lime juice. Season with pepper & toss gently.

4 Mix together the yogurt & coriander & season with pepper. Arrange 2 lettuce leaves in each of the 4 bowls. Spoon the salad into them & top with the coriander yogurt.