Prawn tandoori spinach salad

Prawn tandoori spinach salad

A seafood salad that's as amazing as it can get—crunchy prawns blended with olives, tomatoes and mint leaves with a fine dressing of spiced yogurt.

250gm prawns
100gm green spinach (with small leaves)
1 Chinese cucumber
150gm small tomatoes
½ cup mint leaves
1 tbsp olive oil

For marinating

1 tbsp tandoori masala
1 tbsp ginger-garlic-paste
2 tbsp curd
1 tsp chilli powder
Salt, as required

For spiced yogurt (dressing)

2 garlic pods, sliced fine
¼ cup curd
1 tbsp lemon juice
1 tsp cumin powder
1 tsp coriander powder
Salt, as required

Mix the ingredients of the marinade together 
Combine the prawns with the marinade
Refrigerate for at least 30 minutes
Grill or shallow fry the prawns
Prepare the dressing and combine with the other ingredients
Top it with the grilled prawns and serve