Lemon & Garlic Prawn Bruschetta
1 loaf sourdough
2 tbs olive oil
800g raw peeled prawns
1 clove garlic, finely chopped
1 lemon, zested & juiced
micro parsley & extra virgin olive oil, to serve
sea salt & black pepper
Puree
400g dried split broad beans (fava beans), soaked in water overnight
4 cups chicken stock
2 cloves garlic, roughly chopped
⅓ cup extra virgin olive oil
Drain the beans and rinse under cold water. Transfer to a saucepan and cover with stock. Add bay leaf and garlic and bring to a simmer over medium-low heat. Cover and cook for 15 minutes until beans are tender. Use a slotted spoon to transfer beans and garlic to a food processor. Blend until smooth, drizzling in the olive oil through the funnel. Season with salt and pepper.
Meanwhile, preheat a grill pan to medium-high heat. Cut the sourdough into 1cm thick slices and grill for 1-2 minutes a side until slightly charred and toasted.
Heat a large frypan or teppanyaki plate over high heat. Toss the prawns with the oil, garlic, lemon zest and season with salt and pepper. Working in batches, sauté prawns for 2-3 minutes until cooked, turning halfway through. Transfer to a plate.
To assemble, spread the toasted sourdough with fava bean puree and transfer to serving platter. Top each slice with prawns and drizzle with extra virgin olive oil and a squeeze of lemon juice. Season with salt and pepper and sprinkle with micro parsley. Serve.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
