What you’ll need

  • 1 pack Young’s Wholetail Scampi
  • 1 cos lettuce, washed
  • 8 cherry tomatoes cut in 1/2
  • Flat leaf parsley to garnish
  • 2 anchovy fillets, drained & roughly chopped
  • 1 garlic clove, chopped
  • 3 tbsp light mayonnaise
  • 1 tsp lemon juice
  • 15g parmesan, grated
  • 3 tbsp water
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    351 calories
  • Cooking time

    20 mins
  • Serves


How to make it

  1. Cook the Scampi according to the instructions on the pack.
  2. To make the dressing put the anchovy fillets in a pestle and mortar, add the chopped garlic and crush into a paste. Add the mayonnaise, lemon juice, Parmesan and water and stir well to make a pourable dressing.
  3. Arrange the lettuce leaves in a large serving dish and scatter over the tomatoes. Pour over half of the dressing & toss together to lightly coat the salad.
  4. Place the hot cooked Scampi onto the salad and drizzle over the remaining salad dressing.
  5. Sprinkle with parsley leaves and serve.
  6. Chef’s tip: if you don’t like anchovies, you can leave them out – your salad will still taste great without them!
  7. Enjoy with a well-chilled glass of Pinot Grigio.