- 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
| - 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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