Low GI prawn Crostini with fresh pea purée
Appetizer, Lunch, Quick/Under 30 mins, Side Dishes, Snacks
SERVES:
10
10
DIFFICULTY:
Easy
Easy
PREP TIME:
10 minutes minutes
10 minutes minutes
COOK TIME:
12 minutes minutes
12 minutes minutes
Ingredients
- 1 low GI sourdough baguette
- 250 g cooked king prawns large, peeled
- ½ tbsp fresh chives chopped
- olive oil spray
PEA PUREE:
- 200 g frozen peas
- 1 clove garlic
- 1 tbsp extra Virgin Olive Oil
- 2 tbsp parmesan cheese finely grated
- 1 tbsp fresh mint finely chopped
- 1 tbsp fresh chives finely chopped
- 1 tbsp lemon juice
- sea salt and ground black pepper Pinch
To serve
- 1 tbsp fresh chives finely chopped
Optional
- 10 tbsp low fat Greek yoghurt
Method
- Pre-heat oven to 160°C (320°F) and prepare a baking tray with parchment paper.
- To make the crostini, cut the baguette on a diagonal into 10 even slices, approximately ½ cm thick, place on the baking tray and spray both sides. Bake for 8-10 minutes, turning once.
- Boil the peas for about 2 minutes. Drain and transfer to a food processor. Add in garlic, Parmesan, olive oil, a pinch of salt and pepper and blend until smooth. Add in the lemon juice, mint and chives for one pulse to stir through.
- To prepare the prawns, simply chop into large, meaty pieces (approx. 1cm).
- Spread the pea mixture over the crostini, add a small tsp of yoghurt (if using) on the purée, top with the prawns and sprinkle over chopped chives.
NOTES
- Pea purée also makes for a delicious dip, serve with chopped veggies.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
