Serves 4
Preparation time 10 minutes
Cooking time 6 minutes
Ingredients
1 cup Turkish bread (torn into small pieces)
20 ml extra virgin olive oil
12 slices Huon cold smoked salmon
12 prawns (cooked and peeled)
1 avocado (cut with a melon baller)
1 Lebanese cucumber (diced)
1 small shallot (sliced)
1 tablespoon baby capers
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
¼ cup baby lettuce leaves
To taste salt flakes
Method
Place the torn pieces of Turkish bread into a bowl and toss with the olive oil. Bake in a pre-heated oven set at 180°C for 6 minutes. Remove, cool and set aside.
Place three prawns onto a plate and surround with three smoked salmon slices. Scatter several pieces of crisp Turkish bread onto the plate and surround with the avocado, cucumber and capers.
Combine together the lemon juice, olive oil and sliced shallots. Spoon over the salad and finish with the salt flakes and several baby lettuce leaves.
