Ingredients
For the Satay Sauce:
100g FAGE Total
150g peanuts, plus extra chopped for decoration
1 tbsp light muscovado sugar
2 tbsp dark soy sauce
Juice of ½ lime
100ml coconut cream
Handful of fresh coriander, chopped
Salt & pepper to taste
For the salad:
1 fennel, sliced
200g peeled king prawns
1 red pepper, sliced
Bag of mixed salad leaves
100g cherry or pomodorino tomatoes, quartered
1 spring onion, thinly sliced
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Steps
- Begin by making the satay sauce. In a food processor, whizz together the FAGE Total yoghurt, peanuts, sugar, soy sauce, lime and coconut cream until a creamy consistency forms. (Add a splash of water if it looks too thick.) Season with some black pepper if desired.
- When ready to serve, arrange the salad leaves on to four plates, and divide the pepper, fennel, tomatoes and prawns between the two. Finish with a drizzle of the satay sauce, some chopped coriander and peanuts.
