| 75g walnuts | |
| 1 Romaine Lettuce — finely shredded | |
| 200g King Prawns — cooked and peeled | |
| 1 Celery Heart — chopped | |
| 1 Apple — Chopped in 1cm Cubes | |
| 100g Seedless Green Grapes — halved | |
| ** For the Dressing ** | |
| 100g Greek yoghurt | |
| 1½ tsp Dijon mustard | |
| 1 tsp cider vinegar | |
| Juice of ½ lemon |
| 1. | Start by making the dressing; whisk together all the ingredients in a small mixing bowl. Taste and adjust the seasoning as necessary, adding a little more lemon juice if required. |
| 2. | Toast the walnuts in a dry frying pan over a medium heat for 2–3 minutes until golden. |
| 3. | Put the shredded lettuce leaves into a large mixing bowl and add the prawns, celery, apple and grapes. Spoon in the dressing and toss to coat. Taste and adjust the seasoning as necessary before serving. |