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Prawn & watercress open sandwich
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2 Waitrose British Blacktail Medium Free Range Eggs
2 tbsp low fat Greek style natural yogurt
2 tbsp half fat mayonnaise
Squeeze of lemon juice
Small knob of unsalted butter
2 slices Jackson’s Brown Bloomer Bread
4cm piece cucumber, thinly sliced
150g pack Waitrose Cooked Jumbo King Prawns
1 salad onion, very thinly sliced
Large pinch of cayenne pepper
1. Cook the eggs in a pan of boiling water for 9 minutes, then drain, cool, peel and slice.
2. Meanwhile, place half the watercress in a small food processor and whizz until finely chopped. Add the yogurt, mayonnaise and lemon juice and whizz again to make a thick sauce.
3. Lightly butter the bread and spread with the watercress sauce. Top with the cucumber, sliced egg and prawns. Sprinkle with the salad onion, remaining watercress and cayenne pepper. Serve at once.
Typical values per serving:
This recipe was first published in February 2017.