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Ingredients
- white wine vinegar 4 tbsp
- caster sugar 2 tbsp
- cucumber 1/4, peeled and sliced
- sourdough 2 slices
- potted shrimp 1 tub
- baby watercress a handful
- cayenne a pinch
Method
-
Step 1
Put the vinegar and sugar in a small pan. Simmer gently for a few minutes until the sugar dissolves. Cool, then toss with the cucumber.
-
Step 2
Toast the bread. Warm the shrimp so the butter melts. Pile the shrimp onto the toast with the watercress. Add a pinch of cayenne and serve the cucumber on the side.
Nutritional Information
- Kcals 670
- Fat 19.7g
- Saturates 9.6g
- Carbs 97.7g
- Sugars 44.5g
- Fibre 4.3g
- Protein 23.2g
- Salt 2.4g