women

Salad smorgo

Salad smorgo

Salad smorgo

·         10 minutes

·         Serves 2

·         Easy

Ingredient

       Eggs 4

       Mayo 1-2 tbsp, plus more to serve

       Smoked paprika a pinch

       Fennel 1 small bulb

       Cucumber ½, finely sliced

       Cooked and peeled prawns 150g

       Dill a few sprigs

       Cherry tomatoes a few, halved

       Little gem 1-2, quartered

       Lemon 1, quartered

       Rye bread slices to serve

Recipe

1.    Hard-boil the eggs for 7 minutes, then cool under running water and peel. Halve the eggs, scoop out the yolks and mash them with mayonnaise and seasoning. Pile this back into the eggs and dust the tops lightly with paprika.

2.    Put the eggs on a large plate. Shave or finely slice the fennel and arrange it on the plate with the cucumber, then pile the prawns on top (add another blob of mayo if you like) and sprinkle them with dill.

3.    Pile up the little gems, then add the cherry tomatoes and season. Add the lemon quarters and serve with the rye bread and extra mayo.

·         Per serving 398 kcal | protein 27.6g | carbs 9g | fat 27.9g | sat fat 6g | fibre 7.1g | salt 1.8g

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