Prawn & beetroot toasts

Name: Prawn & beetroot toasts
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 6 tbsp Essential Mayonnaise; 1½ tsp wholegrain mustard; ½ unwaxed lemon, zest and juice; 150 g pack Essential Cooked Peeled Prawns; 1 tbsp dill, chopped; 4 slice/s Hovis Seed Sensations Loaf; 1 avocado, thinly sliced; 100 g Baby Beetroot with Horseradish, sliced; 1 Punnet Essential Salad Cress

An elegant, Scandi-inspired combo that makes for an easy lunch or light supper.

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Serves2
CourseLunch
Prepare15 mins
Cook-
Total time15 mins

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Ingredients

6 tbsp Essential Mayonnaise
1½ tsp wholegrain mustard
½ unwaxed lemon, zest and juice
150g pack Essential Cooked Peeled Prawns
1 tbsp dill, chopped
4 slice/s Hovis Seed Sensations Loaf
1 avocado, thinly sliced
100g Baby Beetroot with Horseradish, sliced
1 Punnet Essential Salad Cress

Method

In a small bowl, mix the mayonnaise with the mustard and lemon zest; season and set aside. In another bowl, toss the prawns with the lemon juice and dill.
Lightly toast the bread. Spread each slice with a generous amount of the mayonnaise. Top with the sliced avocado and beetroot, then arrange the prawns over the top. Snip some of the salad cress and scatter over, season with black pepper, then tuck in.

Cook’s tip

Dill

This summery herb has a delicate anise flavour and goes particularly well with fish. Dill is also delicious added to egg-based sauces such as hollandaise or mayonnaise to serve with asparagus or new potatoes.