Cajun Prawns With Avocado Hummus

INGREDIENTS

• 1 Tin Chickpeas – Drained and Rinsed
• 1 Avocado
• Zest and Juice of 1 Lime
• 1 tsp Coriander Seeds – Lightly Crushed
• ½ tsp Ground Cumin
• 2 Garlic Cloves – Crushed
• 2 tbsp Olive Oil
• Coriander – Large Handful
• 24 Wild Atlantic Prawns
• 1 tbsp Cajun Spice
• 1 tbsp Sunflower Oil
• 4 Wholemeal Flatbreads
• 50g Rocket Leaves
• ½ Small Red Onion – Thinly Sliced
• 25g Pine Nuts – Toasted
• Sea Salt
• Freshly Ground Black Pepper

METHOD

1. Blend all the hummus ingredients in a food processor and add a few coriander leaves to garnish, season to taste.
2. In a small bowl, toss the shrimp with the Cajun spice.
3. Heat the oil for prawns in a frying pan over a high heat, fry for 5 minutes or until fully cooked. Arrange in a single layer in the pan, turn halfway through.
4. To serve, heat a large griddle pan over a high heat. Grill the flatbreads each side until charred, then smear generously with hummus. Top with prawns, rocket, red onion and pumpkin seeds.