This article was written for Annabel & Grace, which is now part of Rest Less.
If you’re searching for a scrummy canape, here’s one you might like. Marvellous Mother In Law made some this weekend to have with our glass of sherry before Sunday lunch. Got top marks from me for taste and texture and from her because it was easy to make…
12
piecesTotal time
15
minutesWould also make an excellent starter. This pea and prawn combo comes to life with fresh mint, lemon and a touch of garlic.
Ingredients
250g frozen petit pois, defrosted
Juice of half a lemon
Clove garlic, crushed
Few leaves fresh mint, torn
1 tbsp extra virgin olive oil, plus extra to drizzle
Thin baguette, sliced thinly into 12 slices
12 large peeled prawns
Handful fresh pea shoots
Directions
- Blitz together the peas, a squeeze of lemon juice, garlic, mint and the oil with seasoning. Chill until ready to serve.
- Arrange the bread slices on a baking tray and drizzle with olive oil. Grill until lightly toasted on both sides.
- Arrange on a serving platter and top each slice with a spoonful of pea puree and a prawn. Garnish with pea shoots.