Mediterranean Falafel Salad with Prawns
with avocado, butternut squash and garlic breadCalories
:Ā
1294 kcalProtein
:Ā
31.3g proteinTotal
:Ā
25 minutesDifficulty
:Ā
EasyEat Me First
Quick
Allergens:
- Egg
- Mustard
- Barley
- Cereals containing gluten
- Milk
- Wheat
- Crustaceans
- Wheat
- Cereals containing gluten
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Avocado
80 grams
Salad Leaves
30 grams
Green Pesto
200 grams
Tomato
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
100 grams
Mayonnaise
(Contains: Egg, Mustard)
300 grams
Diced Butternut Squash
1 unit(s)
Garlic Bread
(Contains: Barley, Cereals containing gluten, Milk, Wheat May be present: Soya)
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
2 tbsp
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)5416 kJ
Energy (kcal)1294 kcal
Fat92 g
of which saturates14.7 g
Carbohydrate79.6 g
of which sugars19.6 g
Dietary Fiber14.4 g
Protein31.3 g
Salt4.1 g
Trans Fat3.1 g
Potassium688.2 mg
Calcium14.3 mg
Iron0.4 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
ā¢Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240Ā°C/220Ā°C fan/gas mark 9.
- Pop the butternut squash 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 soft and golden, 18-20 mins. Turn the tray halfway through.
- Add the garlic bread for the final 14-16 mins.
2
- Cut the tomato into 1cm chunks.
- Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a chopping board. Cut into 2cm chunks.
- Pop your pesto into a salad bowl with the mayo and a drizzle of oil.
3
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the prawns and falafel for 4-5 mins, shifting frequently for even cooking. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
4
- Once everything is ready add the prawns, butternut, avocado, tomatoes and salad leaves to the bowl with the pesto dressing.
- Toss to coat and season to taste with salt and pepper.
- Arrange the warm falafel on top.
- Serve warm garlic bread alongside.
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