Ingredients
- lime pickle 2 tbsp, finely chopped
- mango chutney 1 tbsp, chopped
- cucumber 3 cm piece, seeded and diced
- Greek yoghurt 2 tbsp
- cooked peeled prawns 200g
- mini poppadoms 20
- cumin seeds 1 tsp, 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.
Nutritional Information
- Kcals 28
- Fat 1.1g
- Carbs 1.8g
- Fibre 0.1g
- Protein 2.9g
- Salt 0.28g