Prawn and crab kūmara sliders

Create a quick and colourful meal that will have your tastebuds dancing with these sliders. Grilled kūmara slices are stacked with a crab filling, prawns, avocado and herbs - making a fun burger alternative that is perfect for a light dinner.

  • 35 mins preparation
  • Serves 6
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  • 3 purple-skinned white-fleshed kūmara, unpeeled
  • 1/4 cup olive oil
  • 12 uncooked large prawns, peeled, deveined, with tails intact
  • 2 cups watercress sprigs
  • 1/4 cup fresh micro sorrel leaves
  • 1/4 cup fresh coriander leaves
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 medium avocado
Crab filling
  • 200 g cooked crab meat
  • 1/2 cup crème fraîche
  • 1/2 clove garlic, crushed
  • 1 spring onion, finely chopped
  • 1 tbsp finely chopped fresh chives
  • 1 tbsp nigella seeds
  • 2 tbsp horseradish cream
  • 1 tbsp lemon juice


  • 1
    Cut 8 x 8mm-thick rounds from each kūmara (you need 24 rounds in total); discard tapered ends. Brush rounds with 2 tablespoons of the olive oil; season. Cook rounds, in batches, on a heated chargrill plate (or barbecue) for 6 minutes each side or until cooked through. Remove from heat; cover to keep warm.
  • 2
    Make crab filling: combine ingredients in a small bowl; season.
  • 3
    Coat prawns in remaining olive oil; season. Cook prawns on heated chargrill plate for 1 minute each side or until just cooked through. Remove from heat; cover to keep warm.
  • 4
    Place watercress, sorrel and coriander leaves in a small bowl with extra virgin olive oil and juice. Season; toss to combine. Mash avocado in a small bowl.
  • 5
    Place 12 kūmara rounds on a board; top each with crab filling, a prawn, mashed avocado and watercress salad. Top with the remaining kūmara rounds.

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