Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 2 cloves garlic, crushed
- 1/4teaspoons tabasco sauce
- 160grams butter, softened
- 1kilograms cooked tiger prawns, peeled, deveined, tails intact
- 1/4 cup sour cream
- 2 stick celery, thinly sliced diagonally
- 250grams cherry tomatoes
- 5milliliter virgin olive oil spray
- 1tablespoons worcestershire sauce
- 1 lime, juiced
- 2tablespoons tomato paste
- 1/3 cup buttermilk
- 1 bunch chives, finely chopped
- 1/2 cup green olives
- 1 large avocado, sliced
- 300grams crusty baguette
- 2 gem lettuce
Nutrition per serving
2820kJ
Protein
50.8grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Line an oven tray with baking paper. Place tomatoes onto tray and lightly spray with oil. Season. Bake for 20 minutes or until softened.
Step 2 of 4
Meanwhile, cut baguette into 1cm thick slices, but do not to cut right through bread. Combine butter, chives, garlic, salt and pepper in a bowl. Spread herb butter on all sides of bread. Wrap in foil and bake for 20 minutes or until butter is melted and bread is crusty.
Step 3 of 4
Separate lettuce leaves. Arrange onto plates with tomatoes, avocado, celery, olives and prawns.
Step 4 of 4
Whisk buttermilk, sour cream, tomato paste, Worcestershire sauce, lime juice, and hot sauce in a jug. Drizzle dressing over salad and serve with garlic bread.
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