Prawn Cocktail Bruschetta

Ingredients

6 slices stone baked sourdough Vienna
2 Tbs extra virgin olive oil
2 baby cos lettuce, thinly sliced
1 avocado, stoned, peeled, thinly sliced
1 kg thawed cooked black Tiger prawns, peeled leaving tails intact, deveined
2 Lebanese cucumbers, peeled into ribbons
2 celery sticks, peeled into ribbons
1 lemon, zested, juiced
1 Tbs dill sprigs

Cocktail sauce:

1 1/2 cups (450 g) whole-egg mayonnaise
1 Tbs Worcestershire sauce
1/3 cup (95mL) tomato sauce
1/4 tsp Tabasco sauce
1 Tbs lemon juice
1/4 cup finely chopped chives
1 Tbs finely chopped dill

Method

To make the cocktail sauce, combine mayonnaise, combined sauces, lemon juice, chives and dill in a bowl. Season.

Heat a char-grill over high heat. Brush the bread with half the oil and cook for 1-2 minutes each side or until charred. Divide among serving plates. Spread with half the cocktail sauce. Top with lettuce, avocado and prawns. Add 2 tablespoons hot water to the remaining cocktail sauce and drizzle over prawns.

Combine the cucumber, celery, lemon zest, lemon juice, dill and remaining oil in a bowl. Season. Top the bruschetta with the cucumber mixture and sprinkle with dill to serve.

Credits: Coles

Photo Credits: Coles