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)
2338 / 558
Fats (g)
32.8
of which saturated (g)
9
Carbohydrates (g)
31
of which sugars (g)
14.2
Fibers (g)
10.6
Proteins (g)
40.2
Salt (g)
0.9
*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
Trim the asparagus. Cook the eggs in boiling water for 5-7 min or until cooked to your liking. Add the asparagus for the final 3 min. Drain, run under cold water and leave to cool.
2 Fry
Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and cook with a pinch of salt for 2-3 min until pink and cooked through. Transfer the prawns to a bowl and set aside.
3 Dress prawns
Meanwhile, pick and finely chop the dill. In a bowl, combine the sour cream, mayonnaise, Dijon, dill and garliconionpowder with a pinch of salt. Loosen with a squeeze of lemon juice. Add the prawns and set aside.
4 Prep
Peel and chop the shallots very finely. Slice the cucumbers and radish. Roughly chop the lettuce.
5 Make vinaigrette
Once cool, chop the asparagus into bite-sized pieces. In a large salad bowl, combine the whitebalsamicvinegar, oliveoil and shallots with a generous pinch of salt and pepper. Add the lettuce, cucumber, drained asparagus and radish and toss.
6 Serve
Peel the eggs and slice them in half. Divide the salad among plates, top with the dressed prawns and halved eggs. Garnish with the reserved dill.