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Paprika Double Prawns and Crisp Salad

Paprika Double Prawns and Crisp Salad

Paprika Double Prawns and Crisp Salad

with warm garlic bread

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A crisp side salad accompanies paprika-spiced prawns and glorious garlic bread in this easy, breezy, midweek meal.

Tags:

Protein Rich

•Eat Me First

•Quick

Allergens:

Crustaceans

•Egg

•Mustard

•Barley

•Cereals containing gluten

•Milk

•Wheat

The quantities provided above are averages only.

Total15 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

320 grams

Prawns

(Contains: Crustaceans)

120 grams

Salad Leaves

1 unit(s)

Cucumber

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Paprika

(Contains: Mustard)

2 unit(s)

Tomato

1 unit(s)

Garlic Bread

(Contains: Barley, Cereals containing gluten, Milk, Wheat May be present: Soya)

200 grams

Diced Sweet Potato

8 milliliter(s)

Chilli Oil

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3169 kJ

Energy (kcal)757 kcal

Fat35.6 g

of which saturates10 g

Carbohydrate74.1 g

of which sugars15.8 g

Dietary Fiber7.4 g

Protein34.9 g

Salt7 g

Potassium315.8 mg

Calcium54 mg

Iron1.4 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.

Cooking steps

Bake the Bread

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Toss the sweet potato with salt, pepper and a drizzle of oil, then roast for 20-30 mins.
Add the garlic bread for the final 14-16 mins.

Fry the Prawns

2

Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the prawns. Season with paprika, salt and pepper.
Fry until cooked through, 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.
Once cooked, remove the pan from the heat.

Prep the Veg

3

Trim the cucumber, halve lengthways then thinly slice widthways.
Chop the tomatoes into 2cm chunks.
Trim the salad leaves and roughly chop.
To a large bowl, add salad leaves, cucumber, tomatoes and aioli.
Toss until fully combined then season to taste with salt and pepper.

Assemble and Serve

4

Divide the prawns and garlic bread between plates.
Drizzle the chilli oil over the top.
Serve the salad alongside.

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