Ingredients

• 1/2 baguette, thinly sliced diagonally
• 100ml extra virgin olive oil
• 25g (1/3 cup) finely grated parmesan
• 4 smoked streaky bacon rashers, rind removed
• 1 garlic clove, very finely chopped
• 2 teaspoons finely chopped fresh rosemary
• 2 tablespoons Worcestershire sauce
• 12 extra-large green prawns, unpeeled, halved lengthways, deveined
• 1 baby cos lettuce, cut into wedges
• 1 red witlof, cut into wedges
• 3 soft-boiled eggs, halved

Yoghurt dressing

• 130g (1/2 cup) thick Greek-style yoghurt
• 3 anchovies in oil, drained, finely chopped
• 1/2 lemon, rind finely grated, juiced
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, crushed

Method

• Step 1 Preheat the grill on medium-high. Line a baking tray with baking paper. Brush the baguette slices with 2 tbs oil and place on the prepared tray. Sprinkle with parmesan. Grill for 5-6 minutes or until golden.
• Step 2 Meanwhile, heat 1 tbs oil in a frying pan over medium heat. Add the bacon and cook, turning halfway, for 3-4 minutes or until golden. Add the garlic and rosemary and cook, tossing, for a further 2-3 minutes or until garlic is aromatic. Transfer to a plate lined with paper towel to drain and cool slightly. Finely chop the bacon.
• Step 3 For the dressing, combine the yoghurt, anchovy, lemon rind, lemon juice, olive oil and garlic in a bowl. Season.
• Step 4 Preheat a chargrill pan or barbecue grill on high. Combine the Worcestershire sauce and remaining 2 tbs oil in a bowl. Brush the Worcestershire mixture over both sides of the prawns. Grill the prawns, turning often, for 3-4 minutes or until just cooked through.
• Step 5 Arrange the parmesan baguette toasts, prawns, cos lettuce, witlof and egg on a serving platter. Drizzle with a little of the dressing. Top with the chopped bacon. Serve with remaining dressing on the side.