4 cucumbers, peeled and cut into thin batons
400 g/14 oz cooked prawns, peeled and deveined
100 ml/3½ fl oz double cream
juice of 1 lemon, strained
1 teaspoon paprika
2 tablespoons chopped fresh flat-leaf parsley


1.Place the cucumbers and prawns in a salad bowl.
2.Mix together the cream and lemon juice in a bowl, stir in the paprika and season with salt.
3. Pour the dressing over the cucumber and prawns, sprinkle with the parsley and toss well.
4.If you do not like the flavour of cucumber, substitute boiled courgettes.

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