Ingredients
| 12 toasted bread slices | |
| BUTTER BEAN SPREAD | |
| 1 cup tinned butter beans, drained | |
| 1 clove garlic, crushed | |
| 50g cream cheese, at room temperature | |
| sea salt & cracked pepper | |
| MARINATED PRAWNS | |
| 1 chargrilled or roasted red capsicum, finely sliced | |
| 2 spring onions, finely chopped | |
| fresh herbs, finely chopped – dill, parsley, basil or coriander | |
| 2 cloves garlic, crushed | |
| ¼ cup olive oil | |
| 2 limes – zest & juice | |
| 250g cooked prawn cutlets, sliced in half horizontally to create thin slices | |
| CHILLI SALT | |
| ¼ cup pink Himalayan flaked salt | |
| 1 teaspoon chilli flakes | |
| ½ teaspoon smoked paprika | |
| ½ teaspoon ground cumin | |
| ½ teaspoon ground coriander | |
| ½ teaspoon dried or fresh thyme |
These zesty lime-marinated prawns are perfect with the creamy butter bean spread. Slicing the prawns in half makes them go further and soaks up the marinade.
View the recipe collection here
Instructions
| 1. | Whizz or mash the butter beans, garlic, cream cheese and seasoning to make a creamy paste. |
| 2. | In a bowl combine the sliced capsicum, spring onions, herbs, garlic, olive oil, zest from 2 limes and juice from 1 lime and mix well. |
| 3. | Add the sliced prawns and toss well. |
| 4. | Leave to marinate for at least 30 minutes or overnight. |
| 5. | To make the chilli salt, combine all ingredients in a jar and shake well, or transfer to a grinder for a finer finish. |
| 6. | When ready to serve generously spread the butter bean paste over the toast and top with the garlicky prawns. |
| 7. | Squeeze over remaining lime juice, sprinkle with chilli salt and drizzle with olive oil. |
This is an edited extract
from Take Me to Spain
by Melanie Jenkins &
Jo Wilcox, published
by Beatnik, RRP $60,
now available.