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Mediterranean Recipes

Paprika Prawn Loaded Naan

Paprika Prawn Loaded Naan

Paprika Prawn Loaded Naan

with salad and cranberry dressing

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This loaded naan recipe features succulent prawns, fresh salad and cranberry dressing for an easy-to-assemble and delicious-to-eat weekday meal.

Tags:

Quick

•Climate Conscious

•Eat Me First

Allergens:

Hazelnuts

•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 May be present: Cereals containing gluten, Peanut, Sesame)

40 grams

Salad Leaves

1 unit(s)

Avocado

2 unit(s)

Naan

(Contains: Wheat, Milk)

150 grams

Prawns

(Contains: Crustaceans)

1 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2890 kJ

Energy (kcal)691 kcal

Fat31.1 g

of which saturates4.2 g

Carbohydrate79.1 g

of which sugars9.8 g

Dietary Fiber7.3 g

Protein26.3 g

Cholesterol78 mg

Salt5.24 g

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.
Place a pan over medium heat (without oil).
Dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside.

Fry the Prawns

2

Return the pan to 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.

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

Load the warm naans with salad. Top with paprika fried prawns.
Finish with a scattering of toasted hazelnuts.

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