Gambas Pil Pil

Name: Gambas Pil Pil with Roasted Veg and a Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit(s) Courgette; 1 unit(s) Bell Pepper; 1 unit(s) Red Chilli; 2 unit(s) Garlic Clove**; 125 grams Baby Plum Tomatoes; 12 milliliter(s) Balsamic Vinegar; 20 grams Wild Rocket; 250 grams Large King Prawns; 1 sachet(s) Smoked Paprika; 100 grams Greek Style Salad Cheese; 1 tbsp Olive Oil for the Dressing; 30 grams Butter; 2 tbsp Oil for Cooking

with Roasted Veg and a Rocket Salad

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Our large, juicy king prawns are the star of the show here. Fried in garlic butter and seasoned with smoked paprika, we serve them up with colourful roasted veg and a peppery rocket side salad.

Tags:

Keto

•High Protein

•Lower Carb

Allergens:

Sulphites

•Crustaceans

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Red Chilli

2 unit(s)

Garlic Clove**

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

20 grams

Wild Rocket

250 grams

Large King Prawns

(Contains: Crustaceans)

1 sachet(s)

Smoked Paprika

100 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

30 grams

Butter

2 tbsp

Oil for Cooking

Nutritional information

Energy (kcal)518 kcal

Energy (kJ)2165 kJ

Fat38.2 g

of which saturates18.2 g

Carbohydrate13.8 g

of which sugars9.9 g

Dietary Fibre3.9 g

Protein31 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Medium Bowl

•Pan

•Small Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the courgette, then quarter lengthways. Cut widthways into small pieces.

Halve the bell pepper and discard the core and seeds. Cut into 3cm chunks.

Place the veg on a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until tender, 10-12 mins. Turn halfway through cooking.

Meanwhile, halve the red chilli lengthways, deseed, then finely chop.

Peel and grate the garlic (or use a garlic press).

Halve the baby plum tomatoes.

In a medium bowl, combine the balsamic vinegar and the olive oil for the dressing (see pantry).

Add the rocket and tomatoes. Toss to combine. Season with salt and pepper.

Heat a medium frying pan on medium-high heat with a drizzle of oil. Drain the prawns.

When hot, add the prawns to the pan with the garlic, chilli, smoked paprika and butter (see pantry). Season with salt and pepper. Cook for 5-6 mins, turning regularly. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.