Sweet Solanato™ Tomato, Prawn, and Avocado Sliders

Ingredients

• 400g Sweet Solanato® Tomatoes
• 18 small brioche or dinner rolls
• 1 kg cooked prawns, peeled, deveined, halved lengthways
• 2 firm ripe avocadoes, diced
• 1 lime, juiced
• 3/4 cup whole egg mayonnaise
• 2 tbs sriracha (thai chilli sauce)
• to serve Watercress sprigs

Method

1. Cut the brioche rolls in half. Remove a little of the soft bread from the base and tops to form a cavity. Set 18 tomatoes aside. Cut the rest crossways each into four rounds. Place into a large bowl. Add the prawns, avocado, lime juice and season.
2. Combine the mayonnaise and sriracha, spoon half a cup over the tomato mixture and stir gently to coat.
3. Preheat oven 160°C fan forced. Warm the roll bases and tops for 5 minutes. Spoon the tomato and prawn mixture into the base of the warm rolls. Top with watercress and brioche lid. Press a skewer into each reserved tomato and insert into the sliders to secure. Serve with remaining mayonnaise.

Did you know: Sweet Solanato™ tomatoes are firm, sweet, have less seeds and thinner skin than other small tomatoes, making them perfect for slicing into rounds.