Tangy Sour Cherry-Balsamic King Prawn Salad
with Crispy Chickpeas, Ciabatta Croutons and Rocket
Calories
:
548 kcalProtein
:
27g proteinTotal
:
15 minutesDifficulty
:
EasyPescatarian
Source of Fibre
New
Source of Protein
Calorie Smart
Low Carb
Allergens:
- Wheat
- Barley
- Cereals containing gluten
- Crustaceans
- Sulphites
- Cereals containing gluten
- Rye
- May contain traces of allergens
Tart, tangy and slightly sweet, this sour cherry sauce is a fancy bit of flair for your midweek dinner. Paired with balsamic, it makes a deliciously tangy glaze for king prawns. Toss together with salad leaves, croutons and crispy chickpeas for a salad less ordinary.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
1 carton(s)
Chickpeas
1 sachet(s)
Chermoula Spice Mix
160 grams
King Prawns
(Contains: Crustaceans)
1 unit(s)
Medium Tomato
30 grams
Sour Cherry Compote
24 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
Nutrition Values
Energy (kJ)2292 kJ
Energy (kcal)548 kcal
Fat17 g
of which saturates3.7 g
Carbohydrate52.9 g
of which sugars17 g
Dietary Fibre15.1 g
Protein27 g
Cholesterol83.2 mg
Salt2.4 g
Potassium211.2 mg
Calcium68 mg
Iron0.6 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.
Utensils
•Baking Tray
•Pan
•Large Salad Bowl
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Tear the ciabatta into roughly 2cm chunks. Drain the chickpeas.
- Pop the ciabatta and chickpeas onto a baking tray. Sprinkle with half the chermoula spice mix.
- Drizzle with oil and season. Toss to coat.
- Bake on the middle shelf until golden, 8-10 mins. Set aside.
2
- Meanwhile, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, add the prawns. Season with salt and pepper. Stir-fry, 4-5 mins.
- When the prawns have 1 min remaining, add the remaining Chermoula spice mix and honey (see pantry). Turn prawns to coat, 1 min.
- Once cooked, remove from the heat. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
3
- Meanwhile, cut the tomato into 1cm chunks.
- In a large salad bowl, combine the sour cherry compote, balsamic vinegar, olive oil and sugar (see pantry for both). Season. Stir to combine.
- Once ready, add the chickpeas, croutons, tomato and rocket to the dressing. Toss to combine.
4
- Share the salad between bowls.
- Top with the prawns.
- Sprinkle over the crispy onions to finish.
