Prawn, cucumber & minted yoghurt tarts

Preheat oven to 180°C. Place 4 slices of bread on a clean surface. Sprinkle each slice with 1/4 tsp of poppyseeds. Use a rolling pin to flatten each slice of bread to 1-2mm thick. Use a 7cm round cutter to cut one round from each piece of bread and then use to line small 40ml (2 tbs) tartlet pans. Repeat with some of the remaining bread and poppyseeds until all the tartlet pans are lined.

Cook tartlets in preheated oven for 10-15 minutes or until light golden. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool to room temperature. Repeat with the remaining bread and poppyseeds.

Meanwhile, to make the minted yoghurt, combine the yoghurt, mint, lime juice and cumin in a large bowl. Taste and season with salt and pepper.

Cut the cucumber in half lengthways and use a small spoon to remove the seeds. Finely dice the cucumber and prawns and add to the minted yoghurt. Mix well.

Place bread cases on a serving platter and spoon about 3 tsp of prawn and cucumber mixture into each case. Sprinkle with pepper and serve immediately.