Prawn layered salad
■ Serves 1 ■ Prep 15 mins □ Cook 10 mins
1 egg 1 Little Gem, shredded 195g can sweetcorn 1 carrot, coarsely grated ½ small cucumber, deseeded and chopped into pieces 100g cooked prawns 2 tbsp extra-light mayo 1 tbsp tomato ketchup splash hot sauce lemon wedge, to serve 1 Boil the egg in a small pan of boiling water for 8 mins, drain and run under cold water until cool. Shell, then slice.
2 Layer the salad in a bowl starting with the lettuce, then the sweetcorn, carrot, cucumber, egg and finish with the prawns. Mix the mayo and ketchup with a dash of hot sauce, then pour over the top. Serve with a lemon wedge.
PER SERVING 479 kcals, fat 12g, saturates 3g, carbs 59g, sugars 29g, fibre 6g, protein 37g, salt…
