JENNIFER’S AVOCADO RITZ
1 large avocado cut in half and peeled
1 large onion, finely cut and gently fried in a little butter with a grated cube of garlic, salt and freshly ground pepper.
Add 500 grams prawns to the onion mixture and cook until prawns are pink and cooked.
Add 300 gram tub of cream cheese (I used onion and chives flavour, but you can use the flavour of your choice) and a heaped tablespoon Mrs Balls chutney.
Slice a bunch of flat leaf parsley and add.
Mix altogether and place on top of the avocado halves.
Recipe and Photo: Jennifer Weir
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