Falafel and Fruity Avo Salad
with roasted potatoes
Creamy avocado and fruity mango dressing are a slightly unexpected but totally delicious paring for the popping prawns in this easy salad dish.
Tags:
Calorie Smart
Allergens:
Cashew nuts
•Nuts
•Sulphites
The quantities provided above are averages only.
Total40 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
160 grams
Falafel
(May be present: Soya, Cereals containing gluten, Mustard)
120 grams
Salad Leaves
1 sachet(s)
Mango Chutney
1 unit(s)
Avocado
Cashew Nuts
(Contains: Cashew nuts, Nuts May be present: Almonds, Brazil nuts, Hazelnuts, Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts)
2 unit(s)
Tomato
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
600 grams
Potatoes
Not included in your delivery
to taste
Pepper
to taste
Salt
to taste
Oil
Nutrition Values
Energy (kJ)2592 kJ
Energy (kcal)620 kcal
Fat22.8 g
of which saturates3.5 g
Carbohydrate93.8 g
of which sugars21.2 g
Dietary Fiber8.1 g
Protein15.2 g
Salt4 g
Trans Fat3.1 g
Potassium665.9 mg
Calcium24.5 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Cut the tomato into 2cm chunks.
- Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a tablespoon to scoop it out.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Just before serving, toss the salad leaves with tomato, apple cider vinegar and a drizzle of oil.
- Season with salt and pepper.
3
- Place a pan over medium heat (no oil).
- Dry-fry the cashews until lightly toasted, 1-2 mins. Remove from the pan and set aside.
- When the potatoes have been cooking for 20 mins, return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
NOTE: Swapping to falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking.
4
- Divide the prawns and potatoes between plates.
- Serve the salad alongside topped with mango chutney, avocado and cashews.
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