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