Prawn cocktail canapes

Ingredients

2 tablespoons good-quality low-fat mayonnaise 1 tablespoon low-fat Greek yoghurt 1/4 cup (60ml) tomato sauce (ketchup) 1 tablespoon lemon juice, plus lemon wedges to serve 1/2 iceberg lettuce 18 round wafer crispbreads (we used Falwasser crispbreads - see note) 18 small cooked prawns, peeled, deveined 18 flat-leaf parsley leaves

Method

Step 1 For the cocktail sauce, whisk together mayonnaise, yoghurt, tomato sauce, lemon juice and some sea salt and freshly ground black pepper in a bowl. Taste and adjust to your liking. Set aside.

Step 2 Take the greenest leaves from the iceberg lettuce, roll them up and thinly slice into shreds.

Step 3 To serve, top each crispbread with a tiny smear of cocktail sauce, a good pinch of shredded lettuce and a prawn. Drizzle with remaining cocktail sauce, top with a parsley leaf and serve with lemon wedges.

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