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60p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the grill to medium-high. Cut the clove of garlic in ½ and rub all over one side of each piece of bread. Set the bread on a baking tray and drizzle with ½ tbsp oil. Toast for 2-3 minutes, turning halfway, or until golden; set aside.
Meanwhile, drizzle the remaining 2½ tbsp oil into a saucepan. Chop the garlic (including the ½ used for rubbing the bread) and add to the pan with the shallot. Cook for about 5 minutes over a low-medium heat until the shallot and garlic are soft but not coloured. Add the butter beans with a pinch of salt and cook for 5 more minutes.
Add a squeeze of lemon to the beans and either crush with a potato masher or pulse in a blender to a chunky purée. Divide between the toasts; spoon over the prawns with their oil. Sprinkle with the parsley and serve with the remaining lemon wedges.
Green garnish
For a finishing touch, fry whole sage leaves in olive oil until crisp, then scatter a few over the bruschetta before serving.
Typical values per serving when made using specific products in recipe
Energy | 2,238kJ/ 535kcals |
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Fat | 24g |
Saturated Fat | 3.5g |
Carbohydrates | 52g |
Sugars | 4.1g |
Fibre | 9.3g |
Protein | 22g |
Salt | 1.8g |
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