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Ingredients

  • 2 tbsp lime pickle, finely chopped
  • 1 tbsp mango chutney, chopped
  • 3 cm piece cucumber, seeded and diced
  • 2 tbsp Greek yoghurt
  • 200g cooked peeled prawns
  • 20 mini poppadoms
  • 1 tsp cumin seeds, toasted

Method

  • STEP 1

    Mix the pickle, chutney, cucumber, and yoghurt. Season then divide between the poppadoms. Top with a prawn and sprinkle over the cumin seeds to serve.

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