So easy, yet looks so special! This Easter starter is sure to become a regular on your dinner party menu!
Chilli prawn bruschetta
Serves 4 Prep 5-10 mins Cook 4 mins
2x 180g packs large cooked king prawns by Sainsbury’s
1 red chilli, washed and finely chopped
½ x 31g pack fresh coriander, washed and chopped
3 tbsp sweet chilli dipping sauce by Sainsbury’s
½ tbsp rice vinegar by Sainsbury’s
1 clove garlic, peeled and halved
1 ciabatta loaf
1 tbsp olive oil by Sainsbury’s
½ x 70g bag wild rocket leaves by Sainsbury’s
Freshly ground black peppercorns
1. Put prawns in bowl with chilli, coriander leaves, zest and juice of 1 lime, sweet chilli and vinegar. Crush one half of the garlic clove, stir and marinate for at least 5-10 minutes.
2. Meanwhile pre-heat grill to medium high. Slice the ends of the ciabatta, then cut the loaf into 8 slices. Brush both sides of the slices with the oil, then rub the remaining half garlic clove over each slice.
3. Put bread on a baking sheet and toast under grill for 2 minutes on each side.
4. Cut remaining lime into wedges. Stir rocket through prawns and spoon onto ciabatta toasts. Sprinkle with twist of freshly ground black pepper and serve with the lime wedges to squeeze over.