1 stalk celery, finely chopped
¼ carrot, grated
Mint, coriander or parsley leaves
1 cm ginger, finely grated
Can of tinned salmon
1-2 small-medium Lebanese cucumbers
Cut cucumbers in half lengthways, and scoop out the seeds. (Note: see below for ideas with cucumber seeds)
Drain salmon, and mach flesh and bones with a fork. Mix with, celery, carrot, grated ginger, herb leaves and lemon juice and spoon the mixture into the cucumber halves. Top with tahini.
Still Hungry? 1 piece of wholegrain bread or fruit
Note: could also be made with chicken or tuna instead of salmon
Ideas for using the cucumber seeds:
Reserve and use in another salad
Mix with natural yoghurt, coriander leaves and cumin, turmeric or paprika and serve as a dip for crudités, a side dish for curries, dressing on a salad, as a spread on toast or crackers.