Shrimp And Egg Salad - cooking recipe

Ingredients

150 g full-fat yogurt
2 tbsp mayonnaise
1 tbsp tomato ketchup
1 tbsp lemon juice
None None Pinch of sugar
400 g cooked and peeled prawns
3 None hardboiled eggs, peeled, 1 1/2 diced, 1 1/2 cut into wedges
1/2 None romaine lettuce, torn into bite-sized pieces
100 g rocket
None None Fresh dill sprigs, for garnish

Preparation

In a bowl, mix the yogurt, mayonnaise, ketchup and lemon juice. Fold in 3/4 of the shrimp. Season with salt, white pepper and a pinch of sugar. Fold in the diced egg.
Arrange the romaine and arugula on serving plates, spoon the shrimp mixture on top of the lettuce. Top with remaining shrimp and garnish with the egg wedges and dill.