Griddled cucumber with brown shrimp and preserved lemon

  • serves 2
  • A little effort

So easy for midweek. Griddled cucumber works a treat with little cooked shrimps with coriander and lemon for zesty flavour. Makes a light evening meal or a fresh lunch.



  • cucumber 1, not too long
  • olive oil
  • preserved lemon ½
  • lemon 1, juiced
  • coriander small bunch
  • cooked brown shrimp 90g
  • Greek yoghurt 2 tbsp


  • 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.

Nutritional Information

  • Kcals 374
  • Fat 4.9g
  • Carbs 4.9g
  • Fibre 1.6g
  • Protein 11.3g
  • Salt 0.8g