Tomato, Prawn And Spinach Salad (Low Gi) - cooking recipe

Ingredients

40 g Baby Spinach (a handful)
100 g cooked peeled prawns (shrimps)
150 g tomatoes, diced (two medium tomatoes)
1 scallion, chopped
60 g yoghurt (3 or 4 good tablespoons)
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon herbes de provence (or other dried herbs of your choice)
1/2 teaspoon fructose
fresh ground black pepper

Preparation

Arrange the baby spinach leaves on a salad plate.
Mix together the tomatoes, prawns and scallion.
Mix together the yoghurt, olive oil, lime juice, herbs and fructose, then pour the dressing over the tomato-prawn mixture and toss.
Pile the tomato-prawn mixture on top of the spinach, and top with some freshly ground black pepper.