Avocado and coriander pesto bruschetta with lime and chilli tiger prawns

Serves: 2 Prepare & Cook:


  • 1 garlic clove, crushed
  • zest and juice of 1½ limes
  • ½ red chilli, deseeded and chopped
  • 5 tbsp olive oil
  • 6 tiger prawns, tails on
  • ½ avocado, roughly chopped
  • ¼ bunch coriander, leaves picked
  • 30g grated parmesan
  • 40g pine nuts, toasted
  • 2 slices sourdough or pavé bread


  1. Mix the garlic, zest and juice of 1 lime, the chilli and 1 tbsp oil together in a bowl, then season. Add the prawns, coat well and leave to marinate for an hour.
  2. Put the avocado, coriander, parmesan, pine nuts, 3 tbsp oil and the remaining lime zest and juice in a blender and blitz until just smooth. Season.
  3. Set a griddle pan over a high heat, add the bread and cook for 1-2 minutes on each side until lightly charred. Set aside.
  4. Heat the remaining oil in the same pan set over a medium-high heat. Add the prawns and cook for 1-2 minutes on each side, until just cooked through and lightly charred.
  5. To serve, spread the avocado pesto over the toasted bread and top with the prawns.

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