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  • 1 cucumber
    not too long
  • olive oil
  • ½ preserved lemon
  • 1 lemon
    juiced
  • small bunch coriander
  • 90g cooked brown shrimp
  • 2 tbsp Greek yoghurt

Nutrition:

  • kcal374
  • fat4.9g
  • carbs4.9g
  • fibre1.6g
  • protein11.3g
  • salt0.8g

Method

  • step 1

    Cut the cucumber into four equal chunks, then cut 3 of the chunks in half lengthways (keep the fourth for another day) to give you 6 halves. Trim off the skin plus 3-4mm of flesh from the rounded parts of the halves so they will sit firmly, skin side down, on a plate. Brush with olive oil and season well.

  • step 2

    Heat a griddle pan to very hot and grill the pieces on both sides until dark char marks appear: these add extra flavour.

  • step 3

    Scoop out and discard the flesh of the preserved lemon and finely chop or shred the skin. Add the lemon juice and some olive oil to make a dressing and season. Add the shrimp and coriander and toss to coat the shrimp. Arrange the cucumber on a plate, add a dollop of yoghurt and spoon the shrimp mix over.

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