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
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