Avocado and coriander pesto bruschetta with lime and chilli tiger prawns

Serves: 2 Prepare & Cook:

Ingredients

  • 1 garlic clove, crushed
  • zest and juice of 1½ limes
  • ½ red chilli, deseeded and chopped
  • 5 tbsp olive oil
  • 6 tiger prawns, tails on
  • ½ avocado, roughly chopped
  • ¼ bunch coriander, leaves picked
  • 30g grated parmesan
  • 40g pine nuts, toasted
  • 2 slices sourdough or pavé bread

Method

  1. Mix the garlic, zest and juice of 1 lime, the chilli and 1 tbsp oil together in a bowl, then season. Add the prawns, coat well and leave to marinate for an hour.
  2. Put the avocado, coriander, parmesan, pine nuts, 3 tbsp oil and the remaining lime zest and juice in a blender and blitz until just smooth. Season.
  3. Set a griddle pan over a high heat, add the bread and cook for 1-2 minutes on each side until lightly charred. Set aside.
  4. Heat the remaining oil in the same pan set over a medium-high heat. Add the prawns and cook for 1-2 minutes on each side, until just cooked through and lightly charred.
  5. To serve, spread the avocado pesto over the toasted bread and top with the prawns.

Also Try

You might like one of these related recipes