Quick Dukkah Prawns

Name: Quick Dukkah Prawns with Middle Eastern Buckwheat Salad
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 1 Tbsp of Vegetable oil; 10 ML of Soy sauce; 2 Grams of Garlic powder; 1 Tsp of Salt; 30 Grams of Almond flakes; 10 Grams of Black sesame seeds; 10 Grams of Sesame seeds; 4 Grams of Coriander cumin powder; 2 Grams of Smoked paprika powder; 2 Grams of Flaky sea salt; 100 Grams of Buckwheat; 1 Piece of Red pepper; 2 Piece of Cucumber; 15 Grams of Honey; 20 Grams of Harissa paste; 20 Grams of Pomegranate molasses; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of Lemon; 20 Grams of Rocket; 50 Grams of Feta cheese; 200 Grams of Labneh

with Middle Eastern Buckwheat Salad

In this recipe you will make your own dukkah; dukkah is an Egyptian crumb made with nuts and spices which is often used to garnish.

56 Reviews

Cals 820 · Prot 49 · Carbs 77 · Fat 39

Quick & Easy

Low Carb

20 min

Quick Dukkah Prawns with Middle Eastern Buckwheat Salad

In this recipe you will make your own dukkah; dukkah is an Egyptian crumb made with nuts and spices which is often used to garnish.

56 Reviews

Cals 820 · Prot 49 · Carbs 77 · Fat 39

Quick & Easy

Low Carb

Ingredients

Prawns

Prawns 7*

350 Grams

Vegetable oil

1 Tbsp

Soy sauce 9*10*11*

10 ML

Garlic powder

2 Grams

Salt

0.5 Tsp

Dukkah

Almond flakes 1*2*

30 Grams

Black sesame seeds 3*

10 Grams

Sesame seeds 3*

10 Grams

Coriander cumin powder

4 Grams

Smoked paprika powder

2 Grams

Flaky sea salt

2 Grams

Salad

Buckwheat

100 Grams

Red pepper

1 Piece

Cucumber

2 Piece

Honey

15 Grams

Harissa paste

20 Grams

Pomegranate molasses

20 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Lemon

1 Piece

Rocket

20 Grams

Feta cheese 4*

50 Grams

To the side

Labneh 4*

200 Grams

Allergens

*7 Crustaceans, *9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3432 / 820
Fats (g)	39.2
of which saturated (g)	15.7
Carbohydrates (g)	77
of which sugars (g)	19
Fibers (g)	13
Proteins (g)	48.7
Salt (g)	4.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil buckwheat

Rinse the buckwheat. Bring a large pot of salted water to the boil. Once boiling, add the buckwheat and cook for 15 min or until tender. Drain once tender and allow to cool slightly.

2 Prep salad

Meanwhile, de-seed and finely chop the pepper. Chop the cucumbers into small bite-sized pieces. Add the honey, harissa (spicy!), pomegranate molasses, olive oil, salt and a generous squeeze of lemon juice to a large bowl and whisk. Add the cucumbers and peppers to the bowl. Set aside.

3 Toast dukkah

Heat a large non-stick pan over a medium heat. Add the almond flakes, both sesame seeds, the coriander cumin powder, smoked paprika and flaky sea salt. Toast for 1-2 min or until fragrant, being careful not to burn the paprika. Transfer the dukkah to a bowl. Wipe the pan clean.

4 Fry prawns

Return the pan to a medium heat with a drizzle of oil. Once hot, add the prawns, soy sauce, garlic powder and a pinch of salt. Fry for 2-3 min until the prawns are cooked through.

5 Finish salad

Meanwhile, add the cooled buckwheat and rocket to the cucumber and pepper salad. Toss.

6 Serve

Divide the salad among plates. Crumble the feta over the salad. Top the prawns with the dukkah and serve alongside the buckwheat salad with a dollop of labneh.

Tip! Entertaining this week? Cook this recipe for 2 people but serve it for 4 as a starter. Delicious with crusty bread on the side!

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