Treat yourself to this deliciously different salad with its lively lemon dressing.
50 g pasta, dried, shells
150 g asparagus spears, trimmed and halved
1 teaspoon lemon(s), finely grated zest
1 tablespoon lemon juice
6 tablespoon very low-fat plain fromage frais
1 tablespoon parsley, or dill (chopped, fresh) plus sprig for garnish
225 g peeled prawns, peeled, defrosted if frozen
1 pinch salt, and black pepper, freshly ground
1 portion lettuce, shredded
1/4 portion cucumber(s), thinly sliced
12 portion cherry tomatoes, halved
Cook pasta in lightly salted boiling water, according to pack instructions, until tender. Drain and rinse with cold water.
Meanwhile, cook asparagus for 4-5 minutes until just tender. Drain well.
In a large bowl, mix lemon zest, lemon juice, fromage frais and dill or parsley. Stir in pasta, asparagus and prawns. Season to taste.
Arrange lettuce, cucumber and tomatoes on two serving plates. Top with pasta mixture and serve, garnished with dill or parsley.