Watercress and garlic dip with king prawns

Banish retro prawn cocktail starters and instead rustle up this tasty dip in advance, then just grill prawns on the day. Watercress not only packs a peppery taste, it's also rich in vitamin C, calcium and iron, all essential nutrients for runners.  

Preparation time: 25 mins

Serves: 4

  • 1 tbsp olive oil
  • 1 shallot, chopped
  • 1 clove garlic, crushed
  • 1 potato, peeled and chopped
  • 100ml dry white wine
  • pinch of chilli flakes
  • 170g watercress
  • squeeze of lemon juice
  • 60ml half fat créme fraiche
  • tiger prawns
  • wedges of lemon to serve

1 Heat the oil in a frying pan, add the shallot and sauté over a gentle heat for 5 mins. Add the garlic, potato, wine and chilli, cover and simmer for 10 mins or until the potato is tender. Add the watercress and cook, stirring for 4 mins until the leaves have wilted. Cool.

2 Add the créme fraiche, then transfer to a food processor and blitz until just smooth. Season to taste. Spoon into a bowl and serve with grilled tiger prawns.

The Skinny

Calories 97
Fat 5.5g
Carbs 7.7g
Protein 2.5g

Many thanks to watercress.co.uk for supplying this image and recipe.