• 225 g raw jumbo king prawns, defrosted
  • Zest and juice of 1 lemon
  • 1 red chilli, finely chopped
  • 15 g fresh coriander, chopped
  • 1 clove garlic, peeled
  • 270 g ciabatta loaf, sliced
  • 2 tbsp rapeseed oil
  • 1 avocado, peeled and sliced
  • 1 tbsp olive oil
  • 70 g wild rocket


  1. 1

    Put the prawns in a bowl with the lemon zest and half the lemon juice, chilli and coriander. Leave to marinade for 15 minutes.

  2. 2

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

  3. 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 onto each serving plate, top with the prawns and avocado, and serve with the rocket leaves.


    Cook’s tip: why not vary the bruschetta topping and use scallops instead of prawns – or a mix of both?

Nutritional Details

Each serving provides
  • Energy 1675kj 400kcal 20%
  • Fat 20.0g 29%
  • Saturates 3.0g 15%
  • Sugars 2.7g 3%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 850kj/203kcal

Each serving provides

33.2g carbohydrate 4.5g fibre 19.7g protein

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