Light, fresh and surprisingly filling, this tomato, prawn and avo bagel salad is the kind of healthy summer lunch that actually satisfies. Think juicy tomatoes, creamy avocado, sweet prawns and chewy bagel pieces for that carb hit, tossed together for something that feels indulgent but still light. Perfect for hot days when you want real flavour without the food coma.
Ingredients
Method
Preheat oven 220°C/200°C fan-forced. Slice each bagel into three horizontally (so you have six thin bagel rounds). Cut each into quarters crossways. Place on a baking tray. Spray bagel pieces on both sides with olive oil. Season with salt and pepper. Bake 12–15 minutes, turning after 10 minutes, until light golden and
crisp. Set aside to cool.
Place tomatoes in a shallow dish and pour the dressing over. If you have time, cover and refrigerate for 30 minutes to marinate the tomatoes.
Arrange spinach on a serving platter. Top with tomato slices, reserving the dressing you used for the marinade. Add avocado.
In a small bowl, mix together the cream cheese, mustard and chives until well combined. Spread thickly over cut surface of baked bagel pieces. Scatter bagels and prawns over salad. Sprinkle with capers. Spoon over reserved dressing. Serve.
