Prawn cocktail crostini

You can make the sauce the day before and then just assemble the crostini on the day of your dinner party.

TAKES 25 MINUTES • MAKES 8

2 ripe avocados

1 tbsp lemon juice

300g/10oz cooked and peeled tiger prawns

2 tbsp olive oil

1 large ciabatta, diagonally cut into 8 slices

8 nice Baby Gem leaves

cayenne pepper and lemon wedges, to garnish and squeeze over

FOR THE COCKTAIL SAUCE

6 tbsp mayonnaise

2 tbsp tomato ketchup

2 tsp brandy (optional)

few drops Tabasco sauce

1 To make the sauce, mix all ingredients in a bowl, season well and set to one side. If you’re making this the day before, cover and put in the fridge until needed.

2 Peel, then chop the avocados into small chunks, tossing in lemon juice as you go, so they don’t discolour.

3 Mix the prawns with half the sauce, add the avocados and stir gently to coat everything.

4 Heat a griddle pan. To make the crostini, rub a little olive oil on to each slice of ciabatta and griddle on each side for 2 minutes until toasted.

5 To serve, spread a little of the reserved cocktail sauce on each crostini, top with a lettuce leaf and add a spoonful of the prawn cocktail mix. Sprinkle with a little cayenne pepper and serve with lemon wedges.

PER CROSTINI 315 kcals, protein 13g, carbs 21g, fat 20g, sat fat 4g, fibre 2g, sugar 3g, salt 1.46g