Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Prawn, avocado and chilli bruschetta
Prepare this dish ahead for an impressive starter
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Ready in 15 minutes, plus marinading
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Cooking time 10 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 225g raw jumbo 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
Method
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1
Put the prawns in a bowl with the lemon zest, half the lemon juice, the chilli and coriander. Leave to marinade for 15 minutes.
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2
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.
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3
Heat the remaining oil in a pan and stir-fry the prawns for 5 minutes, until pink and beginning to turn golden. 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.
