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Harissa, prawn & avocado baguettes
The classic prawn mayo sandwich, turned up a notch.
Serves6
CourseLunch
Prepare20 mins
Cook-
Total time20 mins
Ingredients
½ small red onion, finely sliced
1½ tbsp red wine vinegar
1 tsp caster sugar
1 stonebaked baguette
2 x 175g packs Essential Cooked Peeled Prawns
1 unwaxed lemon, zest and juice
150g mayonnaise
50g Belazu Rose Harissa
¼ small iceberg lettuce, shredded
1 ripe avocado, peeled, stoned and sliced
Method
In a small bowl, toss the red
onion with the vinegar and
sugar, and set aside.
Slice the baguette in two,
horizontally, and open up. In
a bowl, mix the prawns, lemon
zest and half the lemon juice.
In another small bowl, mix the
mayo with the harissa and the
remaining lemon juice. Season
both with lots of black pepper.
Drain the red onion.
To assemble, spread a few
large spoonfuls of the flavoured
mayo on the base of the baguette.
Add the iceberg, then scatter
over the prawns with a few more
spoonfuls of mayo, and add the
avocado. Sprinkle with the onion
and place the top on the baguette.
Wrap the baguette whole
to take to your party and cut
into 6 when you get there, or
slice before you leave and wrap
each sandwich individually. We
finished ours with strips of baking
parchment tied with string.
