Seafood Salad

Ingredients:

• 1 1/2 cups non-fat yoghurt
• 4 large sorrel leaves, finely chopped
• 1/2 cup celery finely chopped
• 1/4 teaspoon chilli sauce
• 1/4 teaspoon dried fennel
• 400gms cooked crayfish cut into bite size pieces (or use marinara mix, or water packed tuna)
• serves 4

Directions:

1. Combine yoghurt, sorrel, celery, chilli sauce and fennel.
2. Gently fold in crayfish. Serve over bed of bean sprouts.