with roasted chickpeas
A fresh take on a restaurant classic, this prawn and chickpea Ceasar is anything but ordinary!
Allergens
Utensils
Tags
Prawns
150 grams
Chickpeas
1 pack(s)
Salad Leaves
120 grams
Cherry Tomatoes
125 grams
Grated Italian Style Hard Cheese
1 unit(s)
Yoghurt
110 grams
Garlic
2 unit(s)
Mustard
0.5 sachet(s)
Lemon
1 unit(s)
Mayo
2 sachet(s)
Paprika
1 sachet(s)
Oil
2 tbsp
Salt
to taste
Sugar
to taste
Pepper
to taste
- Zest and quarter the lemon. Peel and grate the garlic (or use a garlic press).
- Drain and rinse the chickpeas in a sieve.
- Trim and roughly chop the salad leaves.
- Halve the tomatoes.
- To make your dressing mix the mayo, yoghurt, cheese, half a sachet of mustard (per 2P), 1 tsp lemon zest (per 2P), and the juice of 2 lemon wedges (per 2P) in a large bowl. Season to taste with salt, pepper and sugar.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the chickpeas and fry for 3-4 mins, stirring constantly.
- Add half the garlic and the paprika and cook for 1 min. Season with salt and pepper.
- Once cooked, remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the prawns and remaining garlic. 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.
- Once cooked, remove the pan from the heat.
- Add the chickpeas, salad leaves and tomato to the bowl with the lemony dressing and toss to coat.
- Divide the salad between deep plates and arrange the garlic prawns on top.
2460
kJ
Energy (kJ)
588
kcal
Energy (kcal)
30.8
g
Fat
7
g
of which saturates
32.9
g
Carbohydrate
9.7
g
of which sugars
11.4
g
Dietary Fiber
29.1
g
Protein
78
mg
Cholesterol
2.74
g
Salt
