Marinate the prawns and make the dressing ahead of time and simply cook and assemble when required.
3 clementines, 2 zested, 3 juiced
1 clove garlic, crushed
¼ tsp LoSalt
200g raw king prawns, patted dry
1 tbsp reduced fat mayonnaise
3 tbsp fat free natural yogurt
1 tbsp olive oil
200g Cos lettuce, shredded
1 ripe avocado, sliced
4 slices thick wholemeal bread, toasted
1. Mix the zest of 1 clementine and juice of 2 with the garlic, half the LoSalt and a little black pepper, stir in the prawns and marinate for at least 30 minutes.
2. Mix together the mayonnaise, yogurt, remaining clementine zest and juice and remaining LoSalt.
3. Heat the oil in a frying pan and add the prawns and juice and fry on a high heat for 2 minutes until pink.
4. Divide the lettuce between 4 bowls, top with the avocado, prawns and the juices and spoon over the sauce. Using a 9cm star cutter, cut 4 stars from the toast to serve.