with salad and cranberry dressing
This loaded naan recipe features succulent prawns, fresh salad and cranberry dressing for an easy-to-assemble and delicious-to-eat weekday meal.
Allergens
Tags
Cranberry Chutney
1 sachet(s)
Tomato
2 unit(s)
Hazelnuts
10 grams
Salad Leaves
40 grams
Avocado
1 unit(s)
Naan
2 unit(s)
Prawns
150 grams
Paprika
1 sachet(s)
Oil
1 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Cut the tomato into 2cm chunks.
- Bash or roughly chop the hazelnuts.
- Place a pan over medium heat (without oil).
- Dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with paprika, salt and pepper.
- Fry until cooked through, 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.
- Once cooked, remove the pan from the heat.
- Place the naans onto a baking tray. Sprinkle with a little water and pop into the oven to warm through, 2-3 mins.
- Meanwhile, in a large bowl, mix the cranberry chutney with 1 tbsp oil (per 2P).
- Halve the avocado and remove the pit. Cut into chunks (while still in its skin). Scoop it into the bowl with the cranberry dressing.
- Add the tomato and salad leaves to the bowl and toss to coat. Season to taste with salt and pepper.
- Load the warm naans with salad. Top with paprika fried prawns.
- Finish with a scattering of toasted hazelnuts.
2890
kJ
Energy (kJ)
691
kcal
Energy (kcal)
31.1
g
Fat
4.2
g
of which saturates
79.1
g
Carbohydrate
9.8
g
of which sugars
7.3
g
Dietary Fiber
26.3
g
Protein
78
mg
Cholesterol
5.24
g
Salt
