PRAWN AND AVOCADO COCKTAIL WITH CHICKPEAS
(for 8 servings)
Everyone likes a prawn and avocado cocktail but not everyone is crazy about chickpeas. This recipe will rein them in.
24 large prawns ( shelled, head and tail removed, then cut in half lengthwise through the back)
30ml (3 tbsp) lemon infused olive oil (buy from a speciality food shop, or make a quick version
flaky sea salt
freshly ground black pepper
1/2 cup shredded Iceberg lettuce
Red Onion Salsa
- In a small bowl place prawns, lemon infused olive oil, salt and pepper
- Toss well to combine.
- Into eight cocktail glasses place a base of lettuce.
- Divide Herbed Chickpeas into glasses followed by Avocado Sauce.
- Place six prawn halves on top of avocado and divide Red Onion Salsa among glasses.
- Season and serve.