Ingredients

• 300g/10½oz prawns
• peeled
• 2 tbsp roasted hazelnut oil
• 2 free-range egg whites
• fresh nutmeg
• grated
• 8 slices granary or multigrain bread
• vegetable oil
• for frying
• salt and freshly ground black pepper
• 60g/2¼oz walnuts
• 1 big bunch coriander
• 1 garlic clove
• chopped
• 1 tbsp grated Parmesan
• 1 green chili
• roughly chopped
• 100ml/3½fl oz olive oil
• 2 heads red chicory
• root removed and leaves separated
• 3 tbsp olive oil
• 1 lemon
• juice only

Directions

• For the prawn toast
• pulse the prawns in a food processor with the hazelnut oil
• egg whites
• nutmeg
• salt and pepper until smooth. Spread the mixture evenly on the bread slices.
• Heat a frying pan and add the vegetable oil. Once hot
• shallow fry the toast until golden-brown on both sides
• fry the prawn side first. Drain on kitchen paper.
• For the pesto
• put all the ingredients
• except the olive oil
• in a blender. Add half the oil and pulse
• adding more oil until the pesto has a smooth consistency (you may not need all the oil).
• To serve
• put the chicory leaves in a large bowl. Mix the oil and lemon juice in a small bowl and season with salt and pepper. Pour the dressing over the leaves and toss to coat the leaves.
• Trim and cut the toast into bite-size pieces and serve warm with the pesto and dressed chicory leaves.