Prawn, Avocado and Chilli Bruschetta
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
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 www.sainsburys.co.uk for this recipe