A creamy prawn treat with a bit of heat from the watercress
Ingredients
- 1 pack melba thins (lightly toasted)
- Extra virgin olive oil spray
- 1 small avocado, halved
- 1 tbsp lemon juice
- 2 tbsp hummus
- 16 medium cooked prawns.
- 3 radishes, trimmed, cut into matchsticks
- 16 small watercress sprigs
- Sumac, to serve
Instructions
- Preheat oven to 200C/180C Place the melba toast in a single layer on prepared baking tray.
- Spray with oil. Season with salt and pepper.
- Bake for 6 minutes or until golden and crisp.
- Put 3 scoops of avocado into a bowl. Roughly mash.
- Add ½ the lemon juice. Season. Stir to combine.
- Place hummus in a bowl. Add remaining lemon juice.
- Top the toasts with mix, pranws and garnish with watercress
