Lemony prawns & avocado

Serve these starters in glasses so you can see the lovely layers of colour. You can make them up to 2 hours ahead of serving.

TAKES 25 MINUTES • SERVES 12

4 ripe avocados, chopped into small chunks

juice 2 lemons or 4 limes

12 cherry tomatoes, chopped

4 tbsp snipped chives

good dash Tabasco sauce

600g/1lb 5oz large peeled, cooked prawns, defrosted and patted dry if frozen

300g/10oz fromage frais

2 baguettes, sliced

olive oil, for brushing

1 Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 tablespoons of the chives and the Tabasco, then season to taste.

2 Divide the prawns among 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 tablespoon of the chives, then season to taste. Spoon onto the avocado mix, then sprinkle with the remaining chives. You can now chill for up to 2 hours before serving.

3 Brush the baguette slices with olive oil and toast under the grill to serve alongside.

PER GLASS 350 kcals, protein 18g, carbs 26g, fat 20g, sat fat 4g, fibre 3g, sugar 3g, salt 1.58g