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Mediterranean Recipes

Paprika Prawn Loaded Naan with Falafel

Paprika Prawn Loaded Naan with Falafel

Paprika Prawn Loaded Naan with Falafel

with salad and cranberry dressing

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A recipe conveniently customised just to your liking.

Tags:

Eat Me First

•Quick

•Family Friendly

Allergens:

Hazelnuts

•Nuts

•Wheat

•Milk

•Crustaceans

•Mustard

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Cranberry Chutney

2 unit(s)

Tomato

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

40 grams

Salad Leaves

1 unit(s)

Avocado

2 unit(s)

Naan

(Contains: Wheat, Milk)

160 grams

Prawns

(Contains: Crustaceans)

1 sachet(s)

Paprika

(Contains: Mustard)

160 grams

Falafel

(May be present: Wheat, Cereals containing gluten, Mustard, Soya)

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3388 kJ

Energy (kcal)810 kcal

Fat34 g

of which saturates4.6 g

Carbohydrate94.4 g

of which sugars13 g

Dietary Fiber12.4 g

Protein32.1 g

Salt5.9 g

Trans Fat3.1 g

Potassium631.8 mg

Calcium30.3 mg

Iron0.8 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

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the tomato into 2cm chunks.
Bash or roughly chop the hazelnuts.

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 from the pan. Fry the falafel in the empty pan until golden all over, 3-5 mins.

Assemble the Salad

3

Place the naans onto a baking tray. Sprinkle with a little water and pop into the oven to warm through, 2-3 mins.
Meanwhile, in a large bowl, mix the cranberry chutney with 1 tbsp oil (per 2P).
Halve the avocado and remove the pit. Cut into chunks (while still in its skin). Scoop it into the bowl with the cranberry dressing.
Add the tomato and salad leaves to the bowl and toss to coat. Season to taste with salt and pepper.

Finish and Serve

4

Serve naans, falafel, salad, paprika fried prawns and hazelnuts in separate serving dishes.
Assemble yourself at the table!

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