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European Recipes

Prawn, with Avocado & Mango Chutney Salad

Prawn, with Avocado & Mango Chutney Salad

with roasted potatoes

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Tags:

Calorie Smart

Allergens:

Crustaceans

•Cashew nuts

•Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Prawns

120 grams

Salad Leaves

1 sachet(s)

Mango Chutney

1 unit(s)

Avocado

10 grams

Cashew Nuts

2 unit(s)

Tomato

1 sachet(s)

Apple Cider Vinegar

600 grams

Potatoes

Not included in your delivery

to taste

Pepper

to taste

Salt

to taste

Oil

Nutrition Values

Energy (kJ)2290 kJ

Energy (kcal)547 kcal

Fat20 g

of which saturates3.3 g

Carbohydrate78.7 g

of which sugars18 g

Dietary Fiber3.5 g

Protein20.6 g

Cholesterol78 mg

Salt4.1 g

Trans Fat3.1 g

Potassium674.6 mg

Calcium42.2 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.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm chunks (peeling optional).
Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through. TIP: Use two baking trays if necessary.

2

Cut the tomato into 2cm chunks. Trim the salad leaves, then thinly slice or tear into bite-sized pieces.

Just before serving, in a salad bowl, mix the salad leaves with the tomato, apple cider vinegar and a drizzle of oil. Season with salt and pepper.

Place a pan over medium heat (no oil). Once hot, dry-fry the cashews, stirring regularly, until lightly toasted, 1-2 mins Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

3

With 5 mins of potato cooking time remaining, return the pan to a medium-high heat with a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.

4

Divide the prawns and roasted potatoes between plates. Serve the salad alongside topped with the mango chutney, avocado and cashews.

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