Spring salad with warm lobster and prawns on toast

Spring salad with warm lobster and prawns on toast
A treat for all the family!
People

recipe_people 4

Preparation Time

recipe_clock 20 min

Cooking Time

recipe_cooking 15 min

What you need for this recipe

Ingredients

All ingredients
  • 1 tin 1/6 (105 g) la belle-iloise lobster hot toast topping
  • 1 tin 1/6 (105 g) la belle-iloise prawns with Calvados hot toast topping
  • 24 thin slices of baguette
  • 2 ripe avocados
  • 1 bunch white or green asparagus
  • 1 handful lamb's lettuce (approx. 40 g)
  • 1 handful rocket (approx. 40 g)
  • 2 small endives
  • A few chives
  • 2 tablespoons olive oil and
  • 1 small tablespoon seed mustard
  • 2 tablespoons passion fruit vinegar (or raspberry)
  • 1 lemon
  • 2 pinches salt
  • 1 pinch pepper
Let's get started
Steps
  1. Cook the asparagus in salted water (with the juice of half a lemon).
  2. Peel and slice the avocados. Season them with the rest of the lemon juice.
  3. Cut the endives in half and thinly slice them lengthwise.
  4. Make the dressing in a salad bowl and toss with the salad leaves. Divide the salad between 4 attractive plates.
  5. Add the avocados, the cooled asparagus and the chives.
  6. Spread 12 toasts with each hot toast topping and lightly brown them under the grill.
  7. Arrange 3 prawn toasts and 3 lobster toasts on each plate.
  8. Serve immediately.
Tips:
  • To make this salad even more spring-like, add a few edible flowers (nasturtiums or pansies) and a drizzle of argan oil.
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