Chilli prawn bruschetta

Serves 4

Ingredients

350g large cooked king prawns
1 red chilli, washed and finely chopped
30 g fresh coriander, washed and chopped
2 limes
3 tbsp sweet chilli dipping sauce
1/2 tbsp rice vinegar
1 clove garlic, peeled and halved
1 ciabatta loaf
1 tbsp olive oil
70g wild rocket leaves

Preparation:

Put the prawns in a bowl with the chilli, coriander leaves, the zest and juice of 1 lime, the sweet chilli and vinegar.
Crush one half of the garlic clove, stir in and let marinate for at least 5-10 minutes.
Meanwhile, preheat the grill to medium-high. Slice the ends off the ciabatta, then cut the loaf into 8 slices.
Brush both sides of the slices with the oil, then rub the remaining half garlic clove over each.
Put the bread on a baking sheet and toast under the grill for 2 minutes on each side.
Cut the remaining lime into wedges.
Stir the rocket through the prawns and spoon onto the ciabatta toasts.
Serve with lime wedges to squeeze over.