Shrimp and avocado

Directions

1. Mix the avocados, lemon juice and yoghurt together.

2. Lay some 150g lettuce on a plate and arrange the chickpeas or black-eyed peas in the centre.

3. Cover with 4 tbsp of the avocado mixture and arrange 2 slices of tomato, 1 tbsp onion and 2 quarters of hard-boiled egg on top.

4. Spread 1 slice of pimento across the eggs and then place 3 large cooked prawns on top of the avocado mix.

5. Garnish with 2 sprigs of parsley or watercress and serve.

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