Avocado and Prawn Cups
Great summer lunch treat.
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
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.