The flavours of this salad deepen the longer this is made in advance.  Serve with wholemeal toast to make a more substantial meal.

SERVES 4 – PREP 10 MINS – NO COOK

16 large Madagascan prawns

1tbsp capers, drained

1 fennel, finely sliced

1 small onion, finely chopped

4tbsp white wine vinegar

2tbsp olive oil

1 red chilli, deseeded and chopped

½ cucumber, peeled, halved and sliced

1tbsp dill, chopped

 

 

1 Put the prawns into a large shallow container, add the capers, fennel, onion, vinegar, oil, chilli, cucumber and dill. Stir together, cover and chill for 1 hour or overnight.

Per serving: 130cals, 6g fat (1g saturated), 3g carbs

Click here for more recipes

Why not try another prawn recipe? Prawn spaghetti

Try another no-cook salad, melon, parma harm and feta salad