A classic combination of avocado and prawns with a twist; this dish makes a healthy lunch that is so quick to prepare.
Salt and freshly ground pepper
6 tsp of Tagine Paste
5 heaped tbsp of natural Greek style yohgurt
200g cooked king prawns
1 ripe avocado, peeled and halved
Mix the Tagine Paste with the yoghurt with a pinch of salt
Serve the avocado heaped with yoghurt mixture, top with prawns and black pepper
Tip: serve with seasonal green leaves or your favourite bread.