Sauce:
125 mL (½ cup) low-fat sour cream
15 mL (1 tbsp.) salted herbs
Pepper to taste
Toppings:
180 g northern prawn*
250 mL (1 cup) cooked millet
250 mL (1 cup) diced greenhouse tomatoes
250 mL (1 cup) diced cucumbers
1 green onion, chopped
*Think ahead: Thaw an additional 150 g of prawns for lunch the next day.
Mix the sauce ingredients and set aside.
Divide the topping ingredients equally into two bowls. Add the sauce and taste.
Variation: substitute the millet with quinoa or rice.
