Prawns and Fruity Avo Salad with Falafel
with roasted potatoesCalories
:
704 kcalProtein
:
27.1g proteinTotal
:
40 minutesDifficulty
:
EasyEat 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
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
1 unit(s)
Avocado
160 grams
Prawns
(Contains: Crustaceans)
10 grams
Cashew Nuts
(Contains: Cashew nuts, Nuts May be present: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts)
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
1
- 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.
2
- 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.
3
- 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.
4
- Divide the prawns, falafel and potatoes between plates.
- Serve the salad alongside topped with mango chutney, avocado and cashews.
