Chilled 🦐 Salad with yoghurt & herb dressing with crispy pecorino toast

Recipe - prawn salad with pecorino toast

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PREP TIME: 20 minutes
COOK TIME: 10 minutes

12 thin baguette slices
Olive oil for brushing
1 cup finely grated pecorino
2 baby cos lettuce, rinsed and halved
16 cooked Australian Prawns, peeled and deveined, tails intact
Fresh lime to serve

Yoghurt Dressing
1 cup Greek yoghurt
½ clove of garlic, finely chopped
1 tablespoon lemon juice
½ cup parsley leaves
½ cup mint leaves
Sea salt and freshly cracked black pepper

To make the yoghurt dressing: place the yoghurt, garlic, lemon, parsley and mint in a small food processor, season with salt and pepper and process until well combined. Refrigerate until ready to use.

Preheat oven to 180C.

Place the baguette slices on a baking tray lined with baking paper. Brush with olive oil and sprinkle over pecorino, salt and pepper. Using your fingertips press the cheese into the bread slices and bake for 10 minutes or until golden and crisp. Allow to cool.

Place the cos lettuce halves on a large platter and top with prawns and croutons. Drizzle with yoghurt dressing and serve with fresh lime and extra dressing.

PREP TIME: 20 minutes

COOK TIME: 10 minutes


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