serves 2
Our take on a classic Caesar salad, with added deliciousness in the form of prawns.
Allergens
Tags
Prawns
160 grams
Salad Leaves
120 grams
Grated Italian Style Hard Cheese
1 unit(s)
Cucumber
1 unit(s)
Aioli
1 sachet(s)
Paprika
1 sachet(s)
Tomato
2 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Place a pan over 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. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, halve the cucumber lengthways then thinly slice widthways.
- Chop the tomatoes into 2cm chunks.
- Trim the salad leaves and roughly chop.
- To a large bowl, add salad leaves, cucumber, tomatoes, aioli and cheese.
- Toss until fully combined then season to taste with salt and pepper.
- Divide the Ceasar salad between plates and top with the fried prawns.
1155
kJ
Energy (kJ)
276
kcal
Energy (kcal)
20.1
g
Fat
3.6
g
of which saturates
9.2
g
Carbohydrate
6.1
g
of which sugars
2.4
g
Dietary Fiber
16.8
g
Protein
0
mg
Cholesterol
5.61
g
Salt
