Lemon prawn bruschetta
A fresh, zingy recipe, perfect for a simple light lunch or for entertaining. Prawns are flavoured with garlic, chilli and lemon juice, then piled onto slices of toasted baguette and topped with peppery rocket.
Per Serving: 391kcals, 9.5g fat (1.9g saturated), 40.7g carbs, 2.6g sugars, 35.3g protein, 2.8g fibre, 0.595g sodium
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Prep: Cook: |
10 minutes 15 minutes |
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| Difficulty: | Easy | |
| Serves: | 2 portions |
| Ingredients |
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| 4 slices from a baguette, sliced at an angle |
| 3 garlic cloves |
| 1 tbsp olive oil |
| 2 large handfuls of rocket |
| 1 large red chilli, deseeded and sliced |
| 200g raw prawns |
| Juice of 1 lemon |
| Handful of fresh coriander, chopped |
| Salt and black pepper |
directions
- Preheat the oven to 230˚C/210˚C fan/gas mark 8. Place the sliced baguette on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through.
- Cut one of the garlic cloves in half and rub the toasted bread slices with the cut sides of the garlic.
- Heat the oil in a large pan or wok over a medium heat. Slice the two remaining garlic cloves and add to the pan along with the chilli. Cook for 30 seconds, then add the prawns. Cook for 3-4 minutes until the prawns are completely pink. Remove from the heat and stir in the lemon juice and coriander. Season with salt and plenty of black pepper.
- Pile the prawns onto the toasted baguette and top with rocket leaves.
