• Coconut, spicy prawn and avocado lettuce cups with a light yoghurt dressing

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • Lettuce cups
    • 15ml (1 tbsp) avocado oil
    • 1 medium onion, finely diced
    • 5ml (1 tsp) crushed garlic
    • 5ml (1 tsp) crushed ginger
    • 5ml (1 tsp) chillies, finely chopped
    • 400g (2 cups) prawns, deveined and peeled
    • juice of ½ lemon
    • 70g (1 cup) fresh coconut chunks, finely chopped
    • 1½ avocados, diced
    • 30ml (2 tbsp) fresh basil leaves
    • salt and freshly ground black pepper, to taste
    • 1 cos or butter lettuce
    • Dressing
    • 250ml (1 cup) plain yoghurt
    • 2,5ml (½ tsp) green pesto
    • juice of ½ lime
    • 30ml (2 tbsp) dill, chopped
    • lime wedges, to serve

    Instructions

    1

    For the lettuce cups, heat oil in a pan and add onion, garlic, ginger, chillies and prawns. Fry until prawns are firm and cooked, 2 – 3 minutes. Add lemon juice.

    2

    Allow mixture to cool for 10 minutes. Stir in the coconut, avocado and basil leaves, and season.

    3

    Discard the outer leaves of the lettuce head and separate the inner leaves. Serve a spoonful or two of the prawn filling on each lettuce cup.

    4

    For the dressing, whisk the ingredients together and season to taste.

    5

    Drizzle the dressing over each lettuce cup and serve with lime wedges.

    Notes

    Flavour the dressing with any pesto – red or green – and add any soft herbs like chives, basil or flat-leaf parsley.

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