Prawn & beetroot toasts

An elegant, Scandi-inspired combo that makes for an easy lunch or light supper.

Ingreadient

• 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

Step by step

1. 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.
2. 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.