Crisp Seafood Salad with Yogourt Dressing

Ingredients

• 1 medium head iceberg lettuce
• 50 g sorrel or baby spinach leaves
• 250 g cherry tomatoes
• 150 g cooked and peeled prawns (shrimp), thawed if frozen
• 4 sprigs dill, for garnish
• 4 thin lemon slices, for garnish
• 2 tablespoons canola or olive oil
• 2 tablespoons lemon juice
• Salt and ground white pepper
• 1 cup (250 g/8 oz) yogourt
• 2 tablespoons mayonnaise
• 1 teaspoon dry vermouth
• 1 tablespoon lime juice
• Pinch of cayenne pepper