Ingredients
For the avocado sauce:
1 Hass avocado
¼ cup tahini paste
½ juiced lemon
¼ tsp ground cumin
¼ cup water
Salt to taste
To serve:
4 small glasses or bowls
4 lettuce leaves
250 g cooked prawns, tail on
4 tbsp seafood cocktail sauce
4 toasted Lebanese pita triangles
1 diced avocado
½ lemon
Sumac & sesame seeds to garnish
Method
1
In a small food processor add the avocado along with the tahini, lemon juice, water, cumin & salt. Set aside.
2
Reserve 8 prawns for garnish & chop the rest into small cubes.
3
To assemble, add lettuce leaves to glass bowls & spoon in the diced avocado. Squeeze some lemon over each glass.
4
Top with a dollop of seafood cocktail sauce.
5
Distribute the chopped prawns between the 4 glasses.
6
Top with piped avocado sauce.
7
Garnish with toasted pita triangle, remaining prawns, sliced avocado & some sumac/sesame seeds.
Ingredients
For the avocado sauce:
1 Hass avocado
¼ cup tahini paste
½ juiced lemon
¼ tsp ground cumin
¼ cup water
Salt to taste
To serve:
4 small glasses or bowls
4 lettuce leaves
250 g cooked prawns, tail on
4 tbsp seafood cocktail sauce
4 toasted Lebanese pita triangles
1 diced avocado
½ lemon
Sumac & sesame seeds to garnish