Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Griddled cucumber with brown shrimp and preserved lemon
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 1 cucumber, not too long
- olive oil
- ½ preserved lemon
- 1 lemon, juiced
- small bunch coriander
- 90g cooked brown shrimp
- 2 tbsp Greek yoghurt
Method
- STEP 1
Cut the cucumber into four equal chunks, then cut 3 of the chunks in half lengthways (keep the fourth for another day) to give you 6 halves. Trim off the skin plus 3-4mm of flesh from the rounded parts of the halves so they will sit firmly, skin side down, on a plate. Brush with olive oil and season well.
- STEP 2
Heat a griddle pan to very hot and grill the pieces on both sides until dark char marks appear: these add extra flavour.
- STEP 3
Scoop out and discard the flesh of the preserved lemon and finely chop or shred the skin. Add the lemon juice and some olive oil to make a dressing and season. Add the shrimp and coriander and toss to coat the shrimp. Arrange the cucumber on a plate, add a dollop of yoghurt and spoon the shrimp mix over.
