Cucumber and prawn salad / Jason Lowe

Serves 4

This is a lovely, fresh and simple dish that you could serve as a starter or as part of a buffet. Those small ridge or baby cucumbers are perfect for this as you can just slice them all the way through without trimming them.

1 large cucumber or 4-6 small ones
150-200g peeled weight of good-quality prawns

For the dressing

1tbsp chardonnay vinegar or good wine vinegar
2tbsp olive oil
2tbsp vegetable or corn oil
The juice of 1 lemon
2tbsp chopped dill
Salt and freshly ground black pepper

If you are using small cucumbers then make sure you slice them as thinly as possible lengthways on a mandolin or alternatively with a very sharp knife. If you are using large cucumbers then cut them in half and then again in half lengthways. Scoop out the seeds with a teaspoon and slice the flesh.

Mix all of the ingredients together for the dressing and season. Mix the dressing with the cucumbers and leave to stand for 10 minutes, then toss the prawns in and serve.