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.

Peanut butter overnight oats

Overnight oats are my go-to summer breakfast as I find porridge too hot on warmer days. I find it really versatile as well because you can add so may different flavours to switch them up each time, so I usually double this recipe to last a few days.

Ingredients

Serves 2

• 100g oats

• 2 tbsp peanut butter

• ½ tbsp chia seeds

• ½ tbsp flaxseeds

• 1tbsp sultanas

• 250ml nut milk

Method

• Mix all the ingredients in an airtight container and leave in the fridge overnight.

• Shown here with plain yoghurt (or coconut if you prefer), extra peanut butter (because why not), toasted pumpkin seeds and a drizzle of maple syrup.

Tip

• I used dark roasted peanut butter by Mani Life as I love the rich flavour, but regular is also fine.