Goat’s cheese & olive tapenade spirals
Fill tortilla wraps with tangy soft cheese and black olives, then roll and slice for bite-sized canapés on cocktail sticks
Chicory cups with prawns & mango
Makes 40
Easy
Prep:
No cook
Juicy prawns pair beautifully with sweet mango and crunchy leaves in this simple canapé, finished with lemon juice and coriander
Skip to ingredients
- 4 chicoryheads
- 2 x 150g packs cooked and peeled king prawns
- 2 x 300g packs freshly prepared mangopieces
- a few sprigs of salad cress
- 4 tbsp olive oil
- juice 2 lemons
- 2 tsp finely chopped coriander
Nutrition: per canapé
- kcal28
- fat1g
- saturates0g
- carbs2g
- sugars2g
- fibre0g
- protein1g
- salt0.1g
Method
step 1
Separate the chicory heads into leaves, then divide the king prawns, mango pieces and a few sprigs of salad cress between them.
step 2
Assemble a few hours ahead and chill. Whisk together the olive oil, lemon juice and finely chopped coriander and drizzle a little over each filled chicory leaf.
