- Serves2
- CourseLunch
- Prepare15 mins
- Cook-
- Total time15 mins
Ingredients
- 6 tbsp Essential Mayonnaise
- 1½ tsp wholegrain mustard
- ½ unwaxed lemon, zest and juice
- 150g pack Essential Cooked Peeled Prawns
- 1 tbsp dill, chopped
- 4 slice/s Hovis Seed Sensations Loaf
- 1 avocado, thinly sliced
- 100g Baby Beetroot with Horseradish, sliced
- 1 Punnet Essential Salad Cress
Method
In a small bowl, mix the mayonnaise with the mustard and lemon zest; season and set aside. In another bowl, toss the prawns with the lemon juice and dill.
Lightly toast the bread. Spread each slice with a generous amount of the mayonnaise. Top with the sliced avocado and beetroot, then arrange the prawns over the top. Snip some of the salad cress and scatter over, season with black pepper, then tuck in.
Cook’s tip
Dill
This summery herb has a delicate anise flavour and goes particularly well with fish. Dill is also delicious added to egg-based sauces such as hollandaise or mayonnaise to serve with asparagus or new potatoes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,024kJ/ 728kcals |
---|---|
Fat | 52g |
Saturated Fat | 5.8g |
Carbohydrates | 38g |
Sugars | 11g |
Fibre | 8.2g |
Protein | 23g |
Salt | 2.5g |