Lime, basil and chilli prawn cocktail salad

Method

1. In a small bowl, mix the greek yogurt, tomato ketchup, Tabasco and a squeeze of lime juice, 
then season. Add a splash of water so you have a thick, spoonable dressing, then set aside until ready to serve.
2. In a mixing bowl, toss the mixed salad leaves with the sliced avocados and cucumber.
3. Heat a glug of vegetable oil in a large frying pan, then add the garlic and red chilli. Fry for 1-2 minutes, then add the pack of jumbo prawns. Fry over a medium-high heat for 3-4 minutes until cooked through and golden. Tip into the salad, toss with another squeeze of lime juice and the chopped fresh basil, then transfer to a serving plate and spoon over the dressing.