Prawn Toast with Herby Cornichon Yoghurt Dressing

This quick prawn toast is a simple, high-protein lunch that feels fresh, satisfying and a little bit more interesting than the usual things-on-toast option. The topping is built around a tangy Greek yoghurt dressing with cornichons, cucumber, capers, spring onion, lemon and black pepper, giving it plenty of flavour without needing much time or effort.

The recipe makes more dressing than you’ll need for one lunch, but that’s the point. Keep the extra in the fridge and use it with salads, salmon, chicken, mackerel or sardines. It’s also lovely spooned over a baked potato or sweet potato, or served with roasted vegetables.

Serve the prawns on toasted wholemeal bread or my Everyday Life Loaf, then finish with fresh basil. You could also skip the toast and turn it into a salad bowl instead.

Serves 1–2

Depending on appetite.

Ingredients

Serves 1 (with extra dressing)

Yoghurt dressing
6 tbsp high-protein Greek yoghurt, such as Fage or Yeo Valley Greek
4 cornichons, finely chopped
Thumb-length piece of cucumber, seeded and finely diced
1 tbsp capers, chopped
1 spring onion, finely chopped
Juice of ½ lemon
Pinch of sea salt
Black pepper

To serve
2 slices wholemeal bread, or my Everyday Life Loaf
6–8 cooked king prawns
Fresh basil leaves

Method

1. Add the yoghurt, cornichons, cucumber, capers, spring onion, lemon juice, salt and black pepper to a bowl. Mix well.

2. Toast the bread.

3. Arrange the prawns on the toast, spoon over some of the dressing and finish with fresh basil leaves.

Recipe note:
This makes extra yoghurt dressing. Store any leftovers in a sealed container in the fridge and use them within 2 days. It’s great with salads, oily fish (sardines, mackerel, salmon), white fish, roast or grilled chicken, baked potatoes, sweet potatoes or roasted vegetables.

Prawn thai red curry

This is speedy recipe that tastes so good! It’s perfect for those mid-week nights when you don’t have much time to cook or a healthy weekend alternative to a takeaway.

Prawns are a great source of protein, vitamin B12 and folate (B9) (energy and red blood cell production), antioxidant vitamin E (anti-inflammatory, heart protective), iodine (thyroid function/ metabolism), selenium and zinc for immune system support.

Ingredients

• 1 garlic clove, grated

• 1 thumb ginger, grated

• 1 x 400ml tin coconut milk

• 1 tbsp Thai red curry paste

• 150g sugar snap peas

• 150g raw king prawns

• 1 x 300g mixed stir fry vegetables

• Juice of ½ lime

• ½ red chilli, fine slices

• Handful of fresh coriander

• Serve with sticky rice, brown rice or noodles

Method

• Heat a glug of ground nut oil in a large skillet.

• Add the garlic and ginger, frying gently for a couple of minutes.

• Add the coconut milk and red curry paste and warm through.

• Next add the sugar snap peas and prawns cooking for 30 seconds before adding the bag of veggies.

• Cook for 1-2 minutes until the prawns are fully pink and cooked through.

• Spread the chilli and coriander evenly on top and serve with Thai sticky rice, brown rice or noodles.