with Avocado Carpaccio
|Saturated Fat Acids||5 g|
|Sugar added||2 g|
|Bread exchange unit||1.5|
Rinse the lemon under hot water, pat dry and finely grate 1 teaspoon zest. Finely grate the cheese. Mix both with the breadcrumbs in a bowl.
Rinse the parsley, shake dry, pluck leaves and finely chop. Peel the garlic and finely chop. Mix both with the breadcrumb mixture.
Shell and devein the prawns, leaving tails intact. Season prawns with salt and pepper.
Whisk the egg in a bowl. Dredge the prawns in flour, dip in egg and then coat with the breadcrumbs, leaving tail uncoated. Press crumbs firmly to adhere. Place the prawns on a parchment-lined baking sheet and bake in a preheated oven at 225°C (fan: 200°C, gas mark 3-4) (approximately 450°F/convection 400°F) until crust is golden brown and prawns are cooked through, 10-12 minutes.
Meanwhile halve the avocado and remove the pit and peel. Cut flesh into very thin slices.
Divide avocado slices between 2 plates. Season with salt and pepper. Squeeze lemon.
Whisk 1 tablespoon lemon juice with the honey and season with salt and pepper. Slowly add oil, whisking until combined. Drizzle avocado slices with the lemon dressing. Cut garden cress from the roots and sprinkle over the avocado. Arrange prawns on top and serve immediately.