Shellfish and Stone Fruit Salad

Preparation time: 15 minutes

Cooking time:  nil

Serves 4

1 ½ cups cooked peeled shellfish (prawns, crabs or crayfish)

4 peaches or nectarines, diced

1 red capsicum, cut into strips

6 lettuce leaves

Dressing

1 cup low‑fat yoghurt

Pulp of 2 passionfruit

1 tspn wholegrain mustard

2 tspn fresh coriander, finely chopped 

Grated rind and juice of ½ lemon

Prepare crayfish and crabs by cutting into chunks, halve prawns if large. Toss shellfish with the peaches and capsicum. Combine dressing ingredients in a small bowl.  Pour over the peach mixture. Toss and chill well. Serve in a large bowl lined with lettuce leaves.