Prawn baguette with spicy avocado and herb salad
½ medium, coarsley chopped
dried chilli flakes
⅛ tsp, (pinch)
wholemeal bread roll
240 g, (4x60g baguette pieces) split
4 cup(s), (1 whole baby cos) leaves separated
1 tbs, (6 large leaves)
2 medium, cut into ribbons
Prawn, school, cooked
114 g, (12 individual, buy 228g), peeled, deveined
¼ cup(s), sprigs
- Place avocado, chilli and lime juice in a small bowl and mash to combine. Season. Spread cut-side of baguette top with avocado mixture.
- Place baguette base on board. Top with lettuce, mint, cucumber, prawns and coriander. Sandwich with baguette top. Cut evenly into 4 portions.