Non Fat Mixed Berries Yoghurt
Season prawns and scallops with salt and pepper.
Pan sear prawns and scallops in a pan for 3 minutes over high heat and set aside.
Combine MARIGOLD Yoghurt, honey, lemon juice and vinegar in a mixing bowl and whisk until you get a smooth consistency.
Assemble the salad by combining lettuce, tomatoes, prawns and scallops and toss well with yoghurt salad dressing.
Garnish with croutons, walnuts and dried apricots.