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Pesto Prawns Loaded Naan

Pesto Prawns Loaded Naan

with carrot salad

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A recipe conveniently customised just to your liking.

Tags:

Eat Me First

•Family Friendly

•Quick

Allergens:

Milk

•Egg

•Mustard

•Crustaceans

•Wheat

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

110 grams

Creme Fraiche

(Contains: Milk)

40 grams

Salad Leaves

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 unit(s)

Shallot

160 grams

Prawns

(Contains: Crustaceans)

½ sachet(s)

Italian Herbs

1 unit(s)

Carrot

2 unit(s)

Naan

(Contains: Milk, Wheat)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

30 grams

Green Pesto

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2964 kJ

Energy (kcal)708 kcal

Fat31.9 g

of which saturates11.1 g

Carbohydrate77.5 g

of which sugars10.1 g

Dietary Fiber8 g

Protein26.2 g

Salt3.3 g

Calcium18 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

•Grater

Cooking steps

Fry the Prawns

1

Preheat the oven to 220°C/200°C fan/gas mark 7. Place a large pan over medium-high heat with a drizzle of oil.
Halve, peel and thinly slice the shallot.
Add the shallot, prawns and half a sachet of Italian herbs (per 2P) to the pan. Season with salt and pepper.
Fry until golden brown and cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns.

Get Prepped

2

Meanwhile, trim the carrot, then coarsely grate (no need to peel).
Just before serving, toss the salad leaves and carrot with mayo, vinegar and a drizzle of oil.
Season to taste with salt and pepper.

Finishing Touches

3

Place naans onto a baking tray.
Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once the prawns are cooked, remove the pan from the heat and stir in the pesto and creme fraiche.
Season to taste with salt and pepper. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.

Load the Naans and Serve

4

Serve the warm naans, pesto prawns, balsamic glaze and salad separately.
Allow everyone to assemble themselves at the table.

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