Prawns with avocado and sumac on sourdough

Fiona Andersen

Sumac is a dried red berry from the Middle East with a sour citrus flavour. Often ground, it is used as a seasoning for meats, salads and fish.

Ingredients

40 ml	Olive oil
12	Prawns, up to 16 large shelled green prawns, tracts removed (Main)
2 slices	Sourdough bread
2	Limes, halved
1	Rocket, Micro rocket, optional
1	Avocado, large ripe (Main)
½ tsp	Sumac powder
1	Extra virgin olive oil

Directions

1. Heat olive oil in a large heavy based frying pan.
2. Season prawns and sear on one side for 30 seconds before turning over and cooking for a further 20 seconds or until almost cooked.
3. Remove prawns from the pan and set to one side.
4. Lightly toast sourdough.
5. Halve the avocado, remove and discard the pit and skins and slice each avocado half into four.
6. Scatter avocado over each piece of sourdough, season with a little salt and ground black pepper and a good squeeze of lime.
7. Top with prawns, sprinkle over the sumac and rocket and serve immediately with an extra half of lime on the side.