1 cup Turkish bread (torn into small pieces)
20 ml extra virgin olive oil
12 slices Huon cold smoked salmon
12 prawns (cooked and peeled)
1 avocado (cut with a melon baller)
1 Lebanese cucumber (diced)
1 small shallot (sliced)
1 tablespoon baby capers
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
¼ cup baby lettuce leaves
To taste salt flakes
- Place the torn pieces of Turkish bread into a bowl and toss with the olive oil. Bake in a pre-heated oven set at 180°C for 6 minutes. Remove, cool and set aside.
- Place three prawns onto a plate and surround with three smoked salmon slices. Scatter several pieces of crisp Turkish bread onto the plate and surround with the avocado, cucumber and capers.
- Combine together the lemon juice, olive oil and sliced shallots. Spoon over the salad and finish with the salt flakes and several baby lettuce leaves.