recipes
Gluten free Prawn crostini with a mango and avocado timbale
2021-12-18
Ingredients
- 50g mango, chopped
- 1 ready to eat avocado, diced
- 1 lemon squeezed,
- Salt and pepper to taste
- 1 shallot, finely chopped
- 1 tsp chopped dill
- 1 gluten-free baguette (Schar)
- 1/2 tsp oregano
- ¼ chili, finely chopped
- 2 limes, juice and zest
- 6 king prawns, cleaned and chopped
- Small bunch mint leaves
- 1 passion fruit
- 2 tbsp. olive oil (Borges)
Method
Place the mango, avocado, shallot, dill and the lemon juice into a small bowl, season with salt and pepper and mix together well. Put aside. Cut the baguette into thin slices diagonally and place on an oven tray. Drizzle with olive oil, sprinkle with oregano and bake in the oven at 180°C until browned and crispy. In another bowl, mix together the chili, lime juice and zest, prawns and 1 tbsp. chopped fresh mint. Season well with salt and pepper. Scoop the pulp out of the passion fruit and mix with 2 tbsp. olive oil. Serve the mango salad in a timbale and with the crostini on top. Spoon over the prawn mixture and drizzle over the passion fruit dressing.
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