• 2 lemons, juiced
  • 3 tbsp caster sugar
  • 0.5 cucumber, washed, trimmed and cut into ribbons using a vegetable peeler
  • 1 dill bunch, washed and chopped
  • 1 asparagus bundle, washed
  • 1 800g sourdough boule, sliced
  • 75 ml mayonnaise light
  • 50 ml horseradish sauce
  • 225 g cooked and peeled jumbo king prawns
  • 1 cocktail beetroot, diced
  • 75 g watercress leaves, washed


  1. 1

    In a bowl, pour the juice of 2 lemons and add the sugar, cucumber ribbons and ½ of the dill.

  2. 2

    Bring a large pan of water to the boil and add the asparagus. Blanch for 2 minutes and then set aside in a bowl of ice cold water.

  3. 3

    Meanwhile, toast the sourdough slices on a griddle pan.

  4. 4

    In a small bowl, combine the mayonnaise and horseradish sauce. Spread the mayonnaise mix on each slice of toast, and then slice them in half. Top each slice with a generous layer of prawns and then arrange some of the cucumber pickle.

  5. 5

    Chop the asparagus into 5cm pieces and place a few pieces on top of each sandwich.

  6. 6

    To serve, place the remaining prawns in jars. Then arrange the open sandwiches on a platter with the prawn jars and watercress on the side, and then sprinkle the beetroot cubes and remaining dill over.

Nutritional Details

Each serving provides
  • Energy 2659kj 635kcal 32%
  • Fat 16.4g 23%
  • Saturates 1.9g 10%
  • Sugars 38.6g 43%
  • Salt 3.2g 53%

% of the Reference Intakes

Typical values per 100g: Energy 448kj/107kcal

Each serving provides

84.2g carbohydrate 7.1g fibre 34.2g protein

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