Name: Crunchy Summer Prawn Salad
Prep time: 20 min
Cook time: 10 min
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, crushed; 3 small pita breads, split horizontally; 1/3 cup ZOOSH Mighty Balsamic Splash Light Dressing; 1/3 cup coriander leaves; 1/3 cup roughly chopped mint leaves; 1/2 cup milk; Salt to taste; 100g baby spinach; 1 baby cos lettuce leaves, separated and torn; 50g baby rocket; 6 spring onions, cut into long thin strips; 3 peaches or 2 mangoes, prepared and sliced; 350g cooked peeled prawns

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Combine oil and garlic and brush over one side of pitas. Season with salt. Arrange oiled sides up on a baking tray and bake in a moderate oven 180°C for 10 minutes or until golden
Puree mayonnaise, herbs, and milk until smooth. Thin with a little extra milk if required
Toss together salad leaves, rocket, spring onion, peach (or mango), and pita crisps. Divide between serving plates. Top with prawns and drizzle with prepared mayonnaise
Serve immediately

Combine oil and garlic and brush over one side of pitas. Season with salt. Arrange oiled sides up on a baking tray and bake in a moderate oven 180°C for 10 minutes or until golden
Puree mayonnaise, herbs, and milk until smooth. Thin with a little extra milk if required
Toss together salad leaves, rocket, spring onion, peach (or mango), and pita crisps. Divide between serving plates. Top with prawns and drizzle with prepared mayonnaise
Serve immediately

Combine oil and garlic and brush over one side of pitas. Season with salt. Arrange oiled sides up on a baking tray and bake in a moderate oven 180°C for 10 minutes or until golden
Puree mayonnaise, herbs, and milk until smooth. Thin with a little extra milk if required
Toss together salad leaves, rocket, spring onion, peach (or mango), and pita crisps. Divide between serving plates. Top with prawns and drizzle with prepared mayonnaise
Serve immediately

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