PRAWNS & RED CABBAGE ON SOURDOUGH

Prawns and slaw on sourdough is a gut-friendly winner – easy to make and tasty, too. Sourdough is one of the healthiest breads, made using slow fermentation, so it’s easier to digest and less likely to cause a spike in blood sugar.

Serves 2 270cals per serving

100g (3½oz) red cabbage, trimmed and very finely sliced 1 small carrot, scrubbed well and coarsely grated

1tbsp mixed seeds

2 slices of sourdough bread (around 40g/1½oz each slice) A small handful of fresh watercress or mixed baby salad leaves (around 20g/¾oz)

75g (2¾oz) cooked and peeled prawns, thawed and drained if frozen

Freshly ground black pepper

For the dressing

2tbsp extra-virgin olive oil 1tsp fresh lemon juice, plus extra

½tsp Dijon mustard

½tsp runny honey (optional)

To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard and honey, if using, in a large bowl. Add the red cabbage, carrot and mixed seeds and toss together to make a slaw.

Put each slice of sourdough bread on a plate and top with the watercress or salad leaves. Spoon some red cabbage slaw on top, then scatter with the prawns. Squeeze over a little extra lemon juice and season with freshly ground black pepper to serve.