1 Webb or Cos lettuce
425 g (15 oz) can pineapple cubes, well drained
175 g (6 oz) fresh or frozen peeled prawns
175 g (6 oz) Derby cheese, diced
5 fl oz (142 ml) soured cream
paprika and cucumber slices to garnish
1. Wash the lettuce and shake leaves dry. Tear into bite-size pieces and use to cover four individual plates.
2. Mix the pineapple cubes well together with the prawns and cheese. Pile equal amounts on top of the lettuce.
3. Spoon over the soured cream. Garnish lightly with paprika and cucumber slices.
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