|4 slices slice||bread bread|
|2 tsp tsp||olive oil olive oil|
|200 g g||Greek yoghurt Greek yoghurt|
|0.5 tsp tsp||paprika paprika|
|400 g g||prawns prawn|
|4 handfuls handful||lettuces lettuce|
Pint of prawns with paprika dip
A delicious snack, bring a taste of the seaside to your table with this pint of prawns with paprika dip.
- Brush 4 slices of bread with 2 tsp olive oil. Heat a griddle pan until smoking and toast the bread until charred on each side, then rub over a cut garlic clove.
- For the dip, mix 200g Greek yoghurt with juice from ½ lemon, ½ tsp paprika and some seasoning.
- Serve the toast and dip with 400g prawns, 4 lemon wedges and 4 handfuls of salad leaves.