Lime prawn cocktail pitta salad

• wholemeal pitta↗½ ½
• rapeseed oil↗½ tbsp ½ tbsp
• Tabasco↗1 tsp tsp
• low-sugar, low-salt ketchup1 tsp tsp
• low-fat mayonnaise↗1 tbsp tbsp
• fat-free natural yogurt↗1 tbsp tbsp
• lime↗½ ½

  zested and juiced, plus wedges to serve

• cooked king prawns↗60g g
• Little Gem lettuce↗1

  leaves separated

• cucumber↗¼ small

  peeled into ribbons

• cherry tomatoes↗4

  halved

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Slice the pitta into triangles, put on a baking sheet and drizzle over the oil. Bake for 10-15 mins until golden and crisp.

2. 2

   Mix together the Tabasco, ketchup, mayo, yogurt and lime zest and juice. Toss the prawns in the dressing.

3. 3

   Layer the lettuce, cucumber, tomatoes and dressed prawns in a lunchbox or jar. Season, top with the pitta chips and serve with lime wedges.