A deliciously creamy prawn sensation, we've added a perfectly balanced peppery kick of fresh watercress. Every bite begins with a soft, hummus and avocado over a snappy golden crust. To take this culinary experience to the next level, we've paired it with a drizzle of tangy lemon-infused olive oil. This final touch adds a zesty brightness that perfectly complements the rich, creamy textures, leaving you with a truly indulgent flavor journey that teases all your senses.
Ingredients (makes 16 bite sized pieces)
- 200g Large Cooked Prawns
- 1 pack Melba Thins (lightly toasted)
- Extra virgin Olive Oil Spray
- 1 small avocado, halved
- 1 tbsp lemon juice
- 2 tbsp hummus
- 3 radishes, trimmed, cut into matchsticks
- 16 small Watercress Sprigs
- Sumac, to serve
- Sea Salt and freshly ground black pepper
Instructions
- Preheat oven to 200C/180C Place the melba toast in a single layer on prepared baking tray.
- Spray with oil. Season with salt and pepper.
- Bake for 6 minutes or until golden and crisp.
- Put 3 scoops of avocado into a bowl. Roughly mash.
- Add ½ the lemon juice. Season. Stir to combine.
- Place hummus in a bowl. Add remaining lemon juice.
- Top the toasts with mix, pranws and garnish with watercress
