Maggie Beer

Prawn & Avocado Toasts

For more recipes like this, Join Maggie's Food Club

Step 1: Peel the shell, head, and tail from the prawns, remove the intestinal tract, then set aside and keep chilled.

Step 2: Peel and de-seed the avocado, then roughly chop and place into a mixing bowl. Add the Verjuice & olive oil and mix until smooth. Season to taste.

Step 3: Spoon a heaped teaspoon of avocado onto each melba and evenly spread over. Place freshly cooked prawn on top of each piece, then dress with the vinaigrette.

Step 4: Place onto a serving platter and garnish with baby beetroot leaves. Serve.

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox