Prawn salad

serves 3–4

ingredients
900g/2lb raw prawns
100g/4oz celery, finely
chopped
450g/1lb canned pineapple
chunks, drained
75g/3oz raisins
125ml/4fl oz mayonnaise
2 teaspoons curry powder
4 pitta breads
4 leaves of lettuce

• Bring a saucepan of water to the
boil, add the prawns and cook for
3–5 minutes until the prawns turn
pink. Drain and rinse with cold
water. Peel and devein the prawns.

• In a bowl, combine the prawns
and the remaining ingredients,
except the pitta bread and lettuce.
Refrigerate for at least 1 hour
before serving.

• Serve the prawn salad in the pitta
bread with the lettuce leaves.