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Ingredients
| 4 slices slice | bread bread | ||
| 2 tsp tsp | olive oil olive oil | ||
| 1 | garlic garlic | ||
| 200 g g | Greek yoghurt Greek yoghurt | ||
| 4.5 | lemons lemon | ||
| 0.5 tsp tsp | paprika paprika | ||
| 400 g g | prawns prawn | ||
| 4 handfuls handful | lettuces lettuce |
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Method
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.
