I do like food to look good as well as taste good and this one certainly hits the mark for me. Put easy to make into the equation and I am beside myself with joy. And some store cupboard staples too, sigh, I’m just jelly.

I used to shrivel up my nose at pre-cooked, plastic wrapped beetroot, but I must admit that I always a packet or two or three of them in the cupboard as they are so useful and soooo good. Avocados tend to also be in the vegetable store cupboard as I am permanently trying to get them to go from rock hard to deliciously soft. And a bag of prawns tend to be lurking in the freezer so this fancy looking starter is quickly thrown together.

NOTE: I have put Greek yoghurt in the recipe below, but you are Lactose Intolerant like my husband, then replace the yoghurt with Goat or Sheep yoghurt or cream cheese. Depending on which country you’re in, the standard little tubs of yoghurt vary.

INGREDIENTS
(Serves 4 as a starter)
1 big or 2 small avocados
1 tub (125 – 175 g) Greek yoghurt or cream cheese (see Note above)
Splash of lemon juice
Salt, pepper and paprika to season
3-4 cooked beetroot, drained
12-24 cooked prawns
4 tbsp sweet chilli sauce, or more

METHOD

1. Cut the avocado in half, remove the pip and scoop out the flesh. Mash it thoroughly with the yoghurt or cream cheese. You don’t want it to runny so go easy on the yoghurt if it’s very liquid. Season with salt, pepper and paprika. Add a dash of lemon juice.
2. Slice the beetroot into thin slices. I used my egg slicer and it worked really well. Make sure the beetroot is well drained before slicing it, patting it dry if necessary.
3. Make 2 – 3 towers depending on how many slices of beetroot you have. Each tower should have about 3 slices of beetroot. Put a slice of beetroot on the plate, then a tablespoon of avocado yoghurt mix, then repeat two times more, ending with the avocado mix.
4. Put a prawn on top and pour over some sweet chilli sauce.
This not only looks good, it tastes really great too. You could add some crushed garlic to the avocado mix if you like and a dash of tabasco if you like it hot. Give it a try, you’ll love it and so will your guests!