Lemony prawn bruschettas

A light, zingy supper dish for two – or serve as a smart starter

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 294
  • fat 5g
  • saturates 1g
  • carbs 38g
  • sugars 3g
  • fibre 0g
  • protein 26g
  • salt 1.48g


  • 4 slices from a baguette, sliced on an angle
  • 1 tsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 large red chilli, deseeded and sliced
  • 200g raw king prawns, butterflied (see tip, below)
  • juice 1 lemon
  • small bunch coriander, leaves chopped
  • 2 large handfuls rocket


Tomato & rocket side salad
Halve 250g cherry tomatoes, then mix with 1 tsp wholegrain mustard, 2 tsp clear honey, 1 tbsp balsamic vinegar and some seasoning. Mix with plenty of rocket and serve. Serves 4.Rocket & coriander pesto
Put 50g rocket, handful coriander leaves, 2 tbsp pine nuts, 1 tbsp grated Parmesan, ½ garlic clove, 2 tbsp olive oil and a squeeze lemon juice in a food processor and whizz to a paste. Stir through pasta. Serves 2.Rocket & Brie toastie
Toast 1 thick slice of bread on both sides, then spread with 1 tbsp caramelised onions from a jar. Top with 2 thin slices pear and 2 slices brie. Grill until the cheese is bubbling, then scatter with a small handful rocket and tuck in. Serves 1.Tip
To butterfly prawns, make a shallow cut all the way along the back of the prawn. You will see a blackish line - pull it out with the tip of your knife. As the prawn cooks, it will curl into a 'butterfly' shape.


  1. Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.

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