Tomato & feta pesto bites
Tiny, tasty canapés - a perfect party treat
Lemony prawns & avocado
Serves 12
Easy
Prep:
Cook:
Make these starters up to two hours ahead and serve in glasses to show off the layers of colour
Skip to ingredients
- 4 ripe avocadoschopped into small chunks
- juice 2 lemonsor 4 limes
- 12 cherry tomatoeschopped
- 4 tbsp snipped chives
- good dash Tabasco sauce
- 600g large peeled, cooked prawnsdefrosted and patted dry if frozen
- 300g fromage frais
- 2 baguettessliced
- olive oilfor brushing
Nutrition: per serving
- kcal350
- fat20g
- saturates4g
- carbs26g
- sugars3g
- fibre3g
- protein18g
- salt1.58g
Method
step 1
Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 tbsp chives and the Tabasco, then season to taste.
step 2
Divide the prawns between 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 tbsp chives, then season to taste. Spoon over, then sprinkle with the remaining chives. You can now chill for up to 2 hrs before serving. Brush the baguette slices with olive oil and toast on the barbecue to serve alongside.
