Prawn toast with pesto and chicory

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Give prawns on toast a flavour twist with a dash of nutmeg, perfect pesto and crisp chicory.


By Michel Roux Jr.
From Saturday Kitchen

Ingredients

For the prawn toast

  • 300g/10½oz prawns, peeled
  • 2 tbsp roasted hazelnut oil
  • 2 free-range egg whites
  • fresh nutmeg, grated
  • 8 slices granary or multigrain bread
  • vegetable oil, for frying
  • salt and freshly ground black pepper

For the walnut and coriander pesto

  • 60g/2¼oz walnuts
  • 1 big bunch coriander
  • 1 garlic clove, chopped
  • 1 tbsp grated Parmesan
  • 1 green chili, roughly chopped
  • 100ml/3½fl oz olive oil

To serve

  • 2 heads red chicory, root removed and leaves separated
  • 3 tbsp olive oil
  • 1 lemon, juice only

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