Prawn & Stonefruit Salad

Ingredients:

16 extra large cooked prawn tails
4 peaches sliced, 1 green capsicum cut into strips
1 cup low-fat natural yoghurt
pulp of 2 passionfruit
1 tspn mustard
2 tspn fresh coriander finely chopped
grated rind and juice of half an orange
6 lettuce leaves

Method:

Toss prawns with peaches and capsicum.
Combine yoghurt with passionfruit, mustard, coriander, orange rind and juice.
Pour over the peach mixture.
Toss and chill.
Serve in a large bowl lined with crisp lettuce leaves.