Crab and prawn cocktail salad

1 iceberg or a crispy frilly lettuce, shredded, with a few leaves left whole

juice of ½-1 lemon (depending on size)

200g/7oz ready-to-eat prawns, chopped, plus extra prawns with tails on for garnish (optional)

200g can white crab meat, drained

3-4tbsp mayonnaise

good splash of hot red pepper sauce

1 pink grapefruit, segmented and chopped (optional)

1 red pepper, finely diced

1 eating apple, finely diced

lemon wedges, to garnish

pinch of paprika

The hot pepper sauce gives an exotic twist

In short	Serves: 4 people Course: Salad
Nutrition (per portion)	218 calories 12g fat (2g saturates) 8g carbs

Method

1 In four small serving dishes or one large one, arrange half of shredded lettuce on base, then squeeze over a little of lemon juice and add a sprinkling of sea salt and freshly ground black pepper. Then arrange some lettuce leaves around side of dish. In a large bowl, mix together prawns and crab meat.

2 Spoon on mayonnaise, then add a splash of hot pepper sauce and remaining lemon juice. Combine well, then stir through grapefruit, if using, pepper and apple. Taste and season if needed.

3 Spoon half mixture over lettuce, then top with remaining shredded lettuce. Spoon remaining prawn mixture on top, sit a whole prawn and lemon wedge on edge of dish, if using, then sprinkle with paprika.