Prawn And Tomato Salad With Aïoli - cooking recipe

Ingredients

2 tbsp mayonnaise
2 tbsp yogurt
1 clove garlic, peeled and crushed
3 tbsp freshly squeezed lime juice
1 oz fresh dill, little reserved for garnish, rest finely chopped
5 tbsp sunflower oil
1/2 lb precooked prawns, roughly chopped
2 None tomatoes, diced
1 None ripe avocado, peeled, stoned and diced
4 tbsp cider vinegar
1 tsp sugar
1 None shallot, peeled and finely diced
3 oz baby salad leaves

Preparation

To make the aioli, mix the or mayonnaise, yogurt and garlic together in a bowl. In another bowl, mix the lime juice, dill and 1 tbsp oil. Season with salt and black pepper and stir in the prawns, tomatoes and avocado.
In a third bowl, whisk the vinegar and sugar. Season with salt and black pepper. Gradually whisk in 4 tbsp oil, then stir in the shallot. Toss with the salad leaves.
Place a 2 inch diameter pastry ring on a serving plate and spoon in one-sixth of the prawn mixture. Carefully remove the ring and repeat 5 times. Add the salad to the plates and top the prawn towers with a spoonful of aioli and a sprig of dill.