Prawn & avocado escabèche

juice of 3 limes

5 spring onions, thinly sliced

1 tbsp tomato paste

large pinch dried oregano

300g ripe tomatoes, cherry or plum, finely chopped

1 green chilli, seeded and finely chopped

400g bag large frozen cooked, peeled prawns

2 ripe avocados

3 tbsp chopped coriander

iceberg lettuce leaves and ready-cooked poppadums, to serve

In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)

Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)

Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.

Spanish tomato bread with jamon serrano

4 ripe tomatoes, chopped

1 garlic clove, finely chopped

3 tbsp olive oil

salt

pepper

20 slices of baguette

5-6 slices serrano ham

 

Mix together the chopped tomatoes, garlic glove, olive oil, salt and pepper. Keep in the fridge until needed. To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón serrano into pieces and put one piece on each slice of bread.