Potatoes “bruschetta” topped with prawns and avocado
Serving: 6
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Directions
- Preheat the oven to 180°C and line a baking tray with baking paper. Thickly slice the potatoes, toss in the oil and salt, and roast until crispy. Set aside to cool slightly
- Combine the garlic, paprika, juice and zest and prawns. Heat the oil in large frying pan and add the prawn mixture season well. Toss to cook for a few minutes and set aside
- Combine the avocado, peas, tomato, lemon juice, season and mix well. Add the cooked prawns and fold through gently
- Place the crispy potato slices on a serving tray and top with the prawn mixture. Sprinkle with parsley and serve
Ingredients
- 8 large potatoes, precooked
- 45ml (3 tbsp) sunflower oil
- Salt, to taste
- <h3>Prawns</h3>
- 4 garlic cloves, crushed
- 15ml (1 tbsp) ground paprika
- 2kg prawn meat
- 45ml (3 tbsp) olive oil
- Salt, to taste
- 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
- <h3>Avocado salad</h3>
- 1 avocado, cubed
- 200g peas, steamed
- 2 tomatoes, seeded and diced
- Juice of 1 lemon
- Salt, to taste