Name: Prawn and crab kūmara sliders
Prep time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 3 purple-skinned white-fleshed kūmara, unpeeled; 1/4 cup olive oil; 12 uncooked large prawns, peeled, deveined, with tails intact; 2 cups watercress sprigs; 1/4 cup fresh micro sorrel leaves; 1/4 cup fresh coriander leaves; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 medium avocado; Crab filling; 200 g cooked crab meat; 1/2 cup crème fraîche; 1/2 clove garlic, crushed; 1 spring onion, finely chopped; 1 tbsp finely chopped fresh chives; 1 tbsp nigella seeds; 2 tbsp horseradish cream; 1 tbsp lemon juice

Prawn and crab kūmara sliders

Create a quick and colourful meal that will have your tastebuds dancing with these sliders. Grilled kūmara slices are stacked with a crab filling, prawns, avocado and herbs - making a fun burger alternative that is perfect for a light dinner.

Serves 6

Prep

35M

Ingredients

3 purple-skinned white-fleshed kūmara, unpeeled

1/4 cup olive oil

12 uncooked large prawns, peeled, deveined, with tails intact

2 cups watercress sprigs

1/4 cup fresh micro sorrel leaves

1/4 cup fresh coriander leaves

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 medium avocado

Crab filling

200 g cooked crab meat

1/2 cup crème fraîche

1/2 clove garlic, crushed

1 spring onion, finely chopped

1 tbsp finely chopped fresh chives

1 tbsp nigella seeds

2 tbsp horseradish cream

1 tbsp lemon juice

Method

1.Cut 8 x 8mm-thick rounds from each kūmara (you need 24 rounds in total); discard tapered ends. Brush rounds with 2 tablespoons of the olive oil; season. Cook rounds, in batches, on a heated chargrill plate (or barbecue) for 6 minutes each side or until cooked through. Remove from heat; cover to keep warm.

2.Make crab filling: combine ingredients in a small bowl; season.

3.Coat prawns in remaining olive oil; season. Cook prawns on heated chargrill plate for 1 minute each side or until just cooked through. Remove from heat; cover to keep warm.

4.Place watercress, sorrel and coriander leaves in a small bowl with extra virgin olive oil and juice. Season; toss to combine. Mash avocado in a small bowl.

5.Place 12 kūmara rounds on a board; top each with crab filling, a prawn, mashed avocado and watercress salad. Top with the remaining kūmara rounds.

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