Mini avo toasts
MAKES 24 PREP 20 mins COOK 10 mins EASY
2 small wholewheat tortillas (40g) 1 tbsp cold pressed rapeseed oil 1 small ripe avocado
1/2 lemon, juiced
For the quail’s egg topping 6 quail’s eggs splash of white wine vinegar pinch of smoked paprika For the crab topping 50g white crabmeat 1/2 lemon, zested 3 radishes, sliced few dill sprigs
1 Heat oven to 200C/180C fan/gas 6. Cut each tortilla into 12 triangles. Brush with the oil and sprinkle with salt, then arrange on two baking trays. Roast for 6-8 mins until crisp, turning midway through. Leave to cool.
2 Soft-boil the eggs in a pan of simmering water with the vinegar for 2 mins, then transfer to a bowl of cold water. Once cool, peel the eggs and cut in half. Mash the avocado, season and add the lemon juice to taste. Mix the crabmeat with the zest.
3 To serve, divide the avocado between the toasted triangles. Top 12 with an egg half, then sprinkle over the paprika. Top the remaining toasts with the radish and crabmeat, then garnish with the dill sprigs.
QUAIL’S EGG GOOD TO KNOW vegetarian
PER CANAPÉ 29 kcals • fat 2g • saturates 0.4g • carbs 1g • sugars 0.1g • fibre 0.4g • protein 2g • salt trace PER CRAB CANAPÉ 26 kcals • fat 1g • saturates 0.3g • carbs 2g • sugars 0.1g • fibre 0.5g • protein 1g • salt 0.1g