Cream Cheese and Prawn Stuffed Leaves

6 Lemons with tops cut off
1 125 gram ful fat soft cheese; (4oz)
250 g Shelled prawns; (8oz)
3 Salad onions; finely chopped
2 1/2 Cm; (1 inch) piece cucumber, diced
2 tb Freshly chopped parsley
Salt and freshly ground black pepper


Scoop out the flesh from the lemons, leaving the skins intact. Take a small slice from the bases to enable them to stand upright.

Place 2 tablespoons of the juice in a bowl with the soft cheese, prawns, salad onions, cucumber, parsley and seasoning to taste. Mix well.

Spoon the mixture into the lemon shells, then place the reserved lids on top.

Arrange on a bed of salad leaves to serve.

Canned salmon or tuna could be substituted for the prawns. Use the extra lemon juice in another recipe.