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Middle Eastern Prawn Salad

with Basil Pesto Toasts

Recipe Development TeamUpdated on November 03, 2025

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

263 kcal

Protein

:

20.5g protein

Total

:

15 minutes

Difficulty

:

Medium

Allergens:

Crustaceans
Celery
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Ciabatta

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

2 unit(s)

Medium Tomato

1 pot(s)

Sumac

1 carton(s)

Chickpeas

1 unit(s)

Garlic Clove

150 grams

King Prawns

(Contains: Crustaceans)

12 grams

Basil

½ unit(s)

Cucumber

(May contain traces of: Celery)

Not included in your delivery

1 tbsp

Olive Oil

Nutrition Values

Energy (kJ)1099 kJ

Energy (kcal)263 kcal

Fat8.9 g

of which saturates1.3 g

Carbohydrate15.8 g

of which sugars2.5 g

Dietary Fibre8.4 g

Protein20.5 g

Salt1.3 g

Potassium163.6 mg

Calcium17.5 mg

Iron1 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.

Instructions

1

Chop the tomatoes into small chunks.

Trim the cucumber then quarter lengthways. Chop witdthways into small pieces.

Transfer to a large bowl, season with salt and pepper. Keep to one side.

Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways.

2

Preheat your grill to its highest setting.

Drain and rinse the chickpeas.

Slice the ciabatta widthways into 1cm thick slices (allow 3 per person).

Finley chop the basil (stalks and all).

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

3

In a small bowl mix half the basil with and olive oil (see ingredients for amount).

Season with salt and pepper.

Place the ciabatta slices on a baking tray and grill until golden, 1-2 mins on each side.

When golden, remove from the grill, spoon and spread an equal amount of pesto on each one. Keep to one side.

4

Meanwhile, heat a drizzle of oil in a frying pan over medium-high heat.
When hot, add the prawns and stir fry for 2-3 mins.
Add the garlic, remaining basil, stir and cook for a minute more and remove from the heat.
Sprinkle on half the sumac and season with salt and pepper to taste.
IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

5

Add the chickpeas and baby gem to the salad.

Sprinkle on the remaining sumac and add the olive oil (see ingredients for amount).

Mix well, season to taste and share between your plates.

6

Arrange the basil croutons around your salad.

Top with the prawns and enjoy!

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