Amanda Laird: Asparagus and prawn salad

Asparagus and prawn salad. Photo / Babiche Martens.

Serves 4

Sauce
1 Tbs good quality mayonnaise
1 Tbs thick Greek-style yoghurt
1 Tsp finely chopped preserved lemon
Juice of a lemon
Boiling water
Freshly ground black pepper

2 large vine-ripened tomatoes
Olive oil
Salt and freshly ground black pepper
4 asparagus per person
4-6 cooked and peeled prawns per person

1 To make the sauce; whisk the mayo, yoghurt, preserved lemon and juice until smooth. Add enough boiling water to create a pouring consistency then season with pepper.

2 Preheat the oven to 180C. Slice the tomatoes thinly and put on baking paper. Drizzle with a little olive oil, season and bake for approximately 20 minutes or until they begin to dry out.

3 Cook the asparagus in plenty of boiling salted water for 4 minutes then drain and slice.

4 Arrange the tomatoes, prawns and asparagus on serving plates then spoon over the sauce.