Prawns and Fruity Avo Salad with Falafel

Name: Prawns and Fruity Avo Salad with Falafel with roasted potatoes
Total time: 40m
Yield: 2
Ingredients: 160 grams Falafel; 1 unit(s) Avocado; 160 grams Prawns; 10 grams Cashew Nuts; 120 grams Salad Leaves; 1 sachet(s) Apple Cider Vinegar; 600 grams Potatoes; 2 unit(s) Tomato; 1 sachet(s) Mango Chutney; 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

•Wheat

•Cereals containing gluten

•Mustard

•Soya

•May contain traces of allergens

•Macadamia Nuts

•Nuts

•Pecan Nuts

•Pistachio nuts

•Walnuts

•Almonds

•Brazil nuts

•Hazelnuts

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

160 grams

Falafel

(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)

1 unit(s)

Avocado

160 grams

Prawns

(Contains: Crustaceans)

10 grams

Cashew Nuts

(Contains: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts, May contain traces of allergens, Cashew nuts, Nuts)

120 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

600 grams

Potatoes

2 unit(s)

Tomato

1 sachet(s)

Mango Chutney

Not included in your delivery

to taste

Pepper

to taste

Salt

to taste

Oil

Nutrition Values

Energy (kJ)2947 kJ

Energy (kcal)704 kcal

Fat22.9 g

of which saturates4.4 g

Carbohydrate100.3 g

of which sugars21.3 g

Dietary Fiber16.3 g

Protein27.1 g

Salt4.4 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.
Place the falafels onto the baking tray for the final 8-10 mins of cooking time.

TIP: Use two baking trays if necessary.

Cut the tomato into 2cm chunks.
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.
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.