Prawn Salad

1 Baby Gem lettuce, shredded, 3 tbsp canned sweetcorn 1 carrot, coarsely grated, 1/2 small cucumber diced 100g cooked prawns 2 tbsp extra-light mayonnaise, 1 tbsp tomato ketchup Splash of Tabasco sauce, fresh lemon wedge, to serve (optional)

Boil the egg in a small pan of boiling water for 8 mins, drain and run under cold water until cool. Shell, then slice.

Layer the salad in a bowl starting with the lettuce, then the sweetcorn, carrot, cucumber, egg and finish with the prawns. Mix the mayo and ketchup with a dash of Tabasco, then pour over the top. Serve with a lemon wedge, if you like.