Prawn, Avocado and Chilli Bruschetta

Prawn, Avocado and Chilli Bruschetta

Serves 4
Cooks in
Preparation Time


225g field fare frozen king prawns, defrosted
Zest and juice of 1 lemon
1 red chilli, finely chopped
15g fresh coriander, chopped
1 clove garlic, peeled
270g ciabatta loaf, sliced
2 tbsp rapeseed oil
1 avocado, peeled and sliced
70g wild rocket
Olive Oil

225g field fare frozen king prawns, defrostedZest and juice of 1 lemon1 red chilli, finely chopped15g fresh coriander, chopped1 clove garlic, peeled270g ciabatta loaf, sliced2 tbsp rapeseed oil1 avocado, peeled and sliced70g wild rocketOlive Oil


Put the prawns in a bowl with the lemon zest, half the lemon juice, the chilli and coriander.

Leave to marinade for 15 minutes.

Meanwhile, rub the garlic clove over the ciabatta slices. Brush 1 tbsp oil over the slices and then griddle each side until golden and set aside.

Heat olive oil in a frying pan over medium heat, add the prawns, lemon zest, half the lemon juice, the chilli and
Coriander and heat until warmed though. Put into a bowl with the avocado and drizzle over the remaining lemon juice.

Place 2 slices of bruschetta on to each serving plate, then top with the prawns and avocado and serve with the rocket leaves.

Many thanks to for this recipe 

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