Prawns on a bed of avocado and cooked celery.

Freshly cooked prawns contrast with crunchy cooked celery and fresh avocado slices, giving a lovely healthy aftertaste.

Ingredients

• RYVITA^® Dark Rye Crispbread
• 2 slices celery
• Avocado
• Uncooked tiger prawns
• Teaspoon of olive oil

Method

1. Thinly slice celery and fry in a little olive oil with prawns for about three minutes until celery is soft and prawns are cooked and turned pink. 2. Peel avocado and slice thinly. Place slices on top of crispbread, giving a good coverage. 3. Scatter prawns and celery over top.