Full of good fats and bold flavours, you’ll only need a little to feel satisfied.
Flesh of 2 small avocados
3 spring onions, finely sliced
Juice of 2 limes + extra wedges, to squeeze
15g fresh coriander
½ fresh red chilli
1 garlic clove, peeled and minced
60ml (4 tbsp) reduced fat cream cheese
60ml (4 tbsp) fat free milk
Salt and freshly ground black pepper, to taste
Olive oil, to drizzle
200g small prawns, cleaned and shelled
5ml (1 tsp) Cajun spice mix
Microherbs, to garnish (optional)
1. For the avo mousse, add all of the ingredients to a blender and blitz until smooth, then check the seasoning and adjust if needed.
2. Store in the fridge in a bowl with cling film lightly pressed over the top of the mousse. Serve within 2 hours of making.
3. Just before serving, heat a drizzle olive oil in a frying pan over high heat. Once the pan is very hot, add the prawns, in small batches, and sprinkle with the spice mix, before seasoning to taste.
4. Spread the avo mousse on a platter, dot the prawns around and scatter over microherbs, if desired. Serve with lime wedges for squeezing.
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