An appetiser with style and taste. Try this fresh prawn salad for your next dinner party or as a light meal on warm, sunny days.
- Halve cucumbers lengthways and scoop out seeds. Slice very finely. Place in a bowl and sprinkle with salt. Stand in the fridge for 1 hr. Drain cucumber and squeeze out the liquid, then pat dry with paper towels.
- Combine cucumber in a large bowl with onions and dill. Mix sour cream, garlic and lemon juice together, and fold through the salad.
- Heat barbecue grill plate, or a chargrill, to medium-high heat. Drizzle prawns with olive oil, and cook for about 2 mins each side, or until golden brown and cooked through.
- Arrange a small pile of cucumber salad on serving plates. Top with a few sprigs of dill and prawns.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set