Pea and prawn Bruschetta

Dec 12, 2017


Thanks to Rilka Warbanoff and Foodland.

Serves 12


250g frozen peas defrosted

½ lemon, juice

1 garlic clove, crushed

36 small prawns or Large cut into 3

1tbsp extra virgin olive oil, plus extra to drizzle

6slices of Gluten free bread cut in half

Mint finely chopped


Blitz together the peas, a squeeze of lemon juice, the garlic, half the mint oil salt and pepper . place in the fridge  until ready to serve.

Arrange the bread slices on a baking tray and drizzle with the oil. Grill until lightly toasted on both sides.

Arrange on a serving platter and top each one with a spoonful of pea puree. Top with 3 prawns each and garnish with the balance of the mint.