Appetizer, Lunch, Quick/Under 30 mins, Side Dishes, Snacks

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
12

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Ingredients

1 low GI sourdough baguette
250 g cooked king prawns large, peeled
½ tbsp fresh chives chopped
olive oil spray

PEA PUREE:

200 g frozen peas
1 clove garlic
1 tbsp extra Virgin Olive Oil
2 tbsp parmesan cheese finely grated
1 tbsp fresh mint finely chopped
1 tbsp fresh chives finely chopped
1 tbsp lemon juice
sea salt and ground black pepper Pinch

To serve

1 tbsp fresh chives finely chopped

Optional

10 tbsp low fat Greek yoghurt

Method

Pre-heat oven to 160°C (320°F) and prepare a baking tray with parchment paper.
To make the crostini, cut the baguette on a diagonal into 10 even slices, approximately ½ cm thick, place on the baking tray and spray both sides. Bake for 8-10 minutes, turning once.
Boil the peas for about 2 minutes. Drain and transfer to a food processor. Add in garlic, Parmesan, olive oil, a pinch of salt and pepper and blend until smooth. Add in the lemon juice, mint and chives for one pulse to stir through.
To prepare the prawns, simply chop into large, meaty pieces (approx. 1cm).
Spread the pea mixture over the crostini, add a small tsp of yoghurt (if using) on the purée, top with the prawns and sprinkle over chopped chives.

NOTES

Pea purée also makes for a delicious dip, serve with chopped veggies.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

A low GI diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low GI carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

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