RECIPES

Prawn toast with pesto and chicory

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Give prawns on toast a flavour twist with a dash of nutmeg, perfect pesto and crisp chicory.

Ingredients

For the prawn toast

For the walnut and coriander pesto

To serve

Method

  1. For the prawn toast, pulse the prawns in a food processor with the hazelnut oil, egg whites, nutmeg, salt and pepper until smooth. Spread the mixture evenly on the bread slices.

  2. Heat a frying pan and add the vegetable oil. Once hot, shallow fry the toast until golden-brown on both sides, fry the prawn side first. Drain on kitchen paper.

  3. For the pesto, put all the ingredients, except the olive oil, in a blender. Add half the oil and pulse, adding more oil until the pesto has a smooth consistency (you may not need all the oil).

  4. To serve, put the chicory leaves in a large bowl. Mix the oil and lemon juice in a small bowl and season with salt and pepper. Pour the dressing over the leaves and toss to coat the leaves.

  5. Trim and cut the toast into bite-size pieces and serve warm with the pesto and dressed chicory leaves.

How-to videos