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