Ingredients

Steps

• Pulse prawns with hazelnut oil, egg whites, nutmeg, salt, and pepper in a food processor until smooth.
• Spread the prawn mixture evenly onto the bread slices.
• Heat vegetable oil in a frying pan and shallow fry the toast until golden-brown on both sides.
• Drain the cooked toast on kitchen paper.
• Blend pesto ingredients, gradually adding olive oil until reaching a smooth consistency.
• Whisk olive oil and lemon juice together and toss with chicory leaves in a bowl.
• Cut toast into bite-size pieces and serve warm with the pesto and dressed chicory.