Ingredients
Method
Preheat oven to 200°C. Spread tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp oil and season to taste. Roast for 10-15 minutes until tender and skins start to split, set aside to cool.
Process half the tomatoes in a food processor with buttermilk, remaining lemon juice, remaining garlic and remaining oil until smooth, season to taste.
To make the avocado puree, process ingredients in a food processor to a silky-smooth texture, season to taste.
To serve, spread avocado puree on a serving platter. Top with cos wedges, avocado wedges, cucumber, prawns and remaining roast tomatoes. Drizzle with tomato dressing, scatter with mint and serve with lemon wedges.
Ingredients
Directions
Preheat oven to 200°C. Spread tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp oil and season to taste. Roast for 10-15 minutes until tender and skins start to split, set aside to cool.
Process half the tomatoes in a food processor with buttermilk, remaining lemon juice, remaining garlic and remaining oil until smooth, season to taste.
To make the avocado puree, process ingredients in a food processor to a silky-smooth texture, season to taste.
To serve, spread avocado puree on a serving platter. Top with cos wedges, avocado wedges, cucumber, prawns and remaining roast tomatoes. Drizzle with tomato dressing, scatter with mint and serve with lemon wedges.