Prawn Caesar Salad
with roasted chickpeas
Ingredients
150 grams
Prawns
(Contains Crustaceans)
1 pack(s)
Chickpeas
120 grams
Salad Leaves
125 grams
Cherry Tomatoes
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
110 grams
Yoghurt
(Contains Milk)
2 unit(s)
Garlic
½ sachet(s)
Mustard
(Contains Mustard)
1 unit(s)
Lemon
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Paprika
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil
to taste
Salt
to taste
Sugar
to taste
Pepper
Nutrition Values
Instructions
Wash the lemon in hot water and finely grate 1 tsp (double for 4p) of the peel. Cut the lemon into 6 wedges. In a large bowl, mix the mayonnaise, yoghurt, grated hard cheese, 1/2 mustard, lemon peel, juice of 2 lemon wedges to make a dressing. Season with salt, pepper and a pinch of sugar to taste.
Peel the garlic. Drain the chickpeas through a sieve. Heat 1 tbsp oil in a large pan. Fry the chickpeas in it for 3 - 4 minutes. In the meantime, cut the lettuce heart into thin strips. Halve the cherry tomatoes. Put both in the bowl with the dressing. Press half of the garlic into the pan, add Paprika spice and sauté for another minute. Season with salt and pepper. Put the chickpeas in the bowl with the dressing.
Heat another 1 tbsp oil in the large pan. Fry the prawns in it for 1 - 2 minutes. Press in the remaining garlic and fry for another minute. Deglaze with the juice of 1 lemon wedge. Season with salt and pepper. Divide the Caesar salad between deep plates and arrange the garlic prawns on top. Enjoy!
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