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Paprika Prawn Loaded Naan with Paneer

Paprika Prawn Loaded Naan with Paneer

with salad and cranberry dressing

Get 50% off your first box!

Get 50% off your first box!

Calories

:

960 kcal

Protein

:

50.1g protein

Total

:

25 minutes

Difficulty

:

Easy

Family Friendly

Eat Me First

Quick

Allergens:

Hazelnuts
Nuts
Cereals containing gluten
Milk
Wheat
Crustaceans
Mustard

A recipe conveniently customised just to your liking.

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: Cereals containing gluten, Milk, Wheat)

160 grams

Prawns

(Contains: Crustaceans)

1 sachet(s)

Paprika

(Contains: Mustard)

200 grams

Paneer

(Contains: Milk)

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4015 kJ

Energy (kcal)960 kcal

Fat48.9 g

of which saturates15.9 g

Carbohydrate78 g

of which sugars16.4 g

Dietary Fiber8.2 g

Protein50.1 g

Salt6.2 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.
Chop the paneer into 2cm cubes,

Fry the Prawns

2

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

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

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