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
|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|
- 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.