Prawns and Fruity Avo Salad with Golden Cheese

Name: Prawns and Fruity Avo Salad with Golden Cheese with roasted potatoes
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 160 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; 200 grams Grilling Cheese; to taste Pepper; to taste Salt; to taste Oil

with roasted potatoes

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A recipe conveniently customised just to your liking.

Tags:

Eat Me First

Allergens:

Crustaceans

•Cashew nuts

•Nuts

•Sulphites

•Milk

The quantities provided above are averages only.

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

160 grams

Prawns

(Contains: Crustaceans)

120 grams

Salad Leaves

1 sachet(s)

Mango Chutney

1 unit(s)

Avocado

10 grams

Cashew Nuts

(Contains: Cashew nuts, Nuts May be present: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts)

2 unit(s)

Tomato

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

600 grams

Potatoes

200 grams

Grilling Cheese

(Contains: Milk)

Not included in your delivery

to taste

Pepper

to taste

Salt

to taste

Oil

Nutrition Values

Energy (kJ)3748 kJ

Energy (kcal)896 kcal

Fat44.7 g

of which saturates20.3 g

Carbohydrate87.2 g

of which sugars20.2 g

Dietary Fiber11.9 g

Protein41.1 g

Salt5.9 g

Trans Fat3.1 g

Potassium1694.6 mg

Calcium67.1 mg

Iron1.4 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

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks (peeling optional).
Pop 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.

Cut the tomato into 2cm chunks. Thinly slice the cheese widthways.
Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a tablespoon to scoop it out.
Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Just before serving, toss the salad leaves with tomato, apple cider vinegar and a drizzle of oil.
Season with salt and pepper.

Place a pan over medium heat (no oil).
Dry-fry the cashews until lightly toasted, 1-2 mins. Remove from the pan and set aside. Fry the cheese until golden, 2-3 mins each side. Remove from the pan.
When the potatoes have been cooking for 20 mins, return the pan to medium-high heat with a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper and cook for 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.

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