Ingredients

300 g prawns
2 avocados
1 lemon
1 bag of arugula
2 tablespoons olive oil
dill
3 dl plain Greek yoghurt
salt and pepper

Method

Mix Greek yoghurt with juice of ½ lemon, salt, pepper and lots of chopped dill.
Thinly slice the avocados and place them on four dishes.
Make a marinade of ½ lemon, olive oil, salt and pepper. Brush the avocado slices with the marinade and place the prawns on top. Add a few arugula leaves on top and finish off with grated lemon zest.
Serve with slices of bread.

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