Easy / prepare ahead
Preparation time 15 minutes
1 large cucumber
3 medium bulbs fennel, finely shredded
400g (14oz) king prawns, cooked and shelled
juice 4 limes
5tsp caster sugar
2tsp Thai fish sauce
pinch chilli flakes
bunch dill, fronds removed and finely chopped
1 Peel the cucumber, split it in half lengthways and run a teaspoon down the middle to remove the seeds. Slice the body on the diagonal and combine with the fennel and prawns.
2 Mix the lime juice with the sugar, fish sauce and chilli flakes. Toss the dressing through the salad and stir through the dill.
Per serving 73 calories, 0.7g fat (0.2g saturated), 6g carbohydrate