Prawn cocktail & avocado salad

Name: Prawn cocktail & avocado salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 250 g Essential Cherry Tomatoes, halved; ½ tsp Essential Olive Oil; 2 tbsp Essential Half Fat Mayonnaise; 1 tbsp Essential Tomato Ketchup; ½ Essential Lemon, juice; ¼ tsp Worcestershire sauce, plus more to taste; Pinch cayenne pepper or smoked paprika, plus extra to serve; 2 Essential Little Gem Lettuce; 1 Essential Avocado, sliced; 100 g Essential Cucumber, sliced; 175 g Essential Cooked Peeled Prawns; 2 Essential Salad Onions, sliced

This retro dish featuring creamy avocado makes a delicious light lunch or dinner. We’ve roasted cherry tomatoes to add extra pops of sweetness, but you could skip this step if you don’t fancy cooking.

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Healthy3 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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250g Essential Cherry Tomatoes, halved
½ tsp Essential Olive Oil
2 tbsp Essential Half Fat Mayonnaise
1 tbsp Essential Tomato Ketchup
½ Essential Lemon, juice
¼ tsp Worcestershire sauce, plus more to taste
Pinch cayenne pepper or smoked paprika, plus extra to serve
2 Essential Little Gem Lettuce
1 Essential Avocado, sliced
100g Essential Cucumber, sliced
175g Essential Cooked Peeled Prawns
2 Essential Salad Onions, sliced

Preheat the oven to 180oC, gas mark 4. Put the halved tomatoes in a small roasting tin, drizzle with the oil and season. Roast for 20 minutes, then set aside to cool.
Meanwhile, make the cocktail dressing by mixing the mayonnaise, ketchup, lemon juice, Worcestershire sauce and cayenne pepper (or paprika if you prefer it less hot); season.
To assemble the salad, separate the little gem leaves and roughly chop. Arrange on a platter or individual plates and top with the avocado, cucumber, roasted tomatoes, prawns and salad onions. Drizzle over the dressing to serve and dust with a little more cayenne or paprika.