Tandoori Prawns with Chickpea Salad

and Mint Yogurt
These tandoori prawns are divine with the most refreshing chickpea salad.
378 Reviews
Cals 437 · Prot 52 · Carbs 47 · Fat 6
Chef's choice
Low-Carb
Calorie smart
Try Hello Chef Now
35 min
Tandoori Prawns with Chickpea Salad and Mint Yogurt
These tandoori prawns are divine with the most refreshing chickpea salad.
378 Reviews
Cals 437 · Prot 52 · Carbs 47 · Fat 6
Chef's choice
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Prawns
Prawns 7*
350 Grams
Natural yogurt 4*
170 Grams
Tandoori masala
2 Grams
Smoked paprika powder
2 Grams
Ginger garlic paste
15 Grams
Salt
1 Tsp
Vegetable oil
1 Tbsp
Mint chutney
Lemon
1 Piece
Garlic cloves
1 Piece
Fresh mint
10 Grams
Fresh coriander
15 Grams
Honey
15 Grams
Chickpea salad
Chickpeas
260 Grams
Cumin powder
2 Grams
Black salt
2 Grams
Olive oil
2 Tbsp
Shallots
1 Piece
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Baby gem lettuce
2 Piece

Allergens

*7 Crustaceans, *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.

Before you start

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

Instructions

Toast chickpeas

1 Toast chickpeas

Preheat the oven to 200°C grill. Drain and rinse the chickpeas and add them to a lined baking tray. Add the cumin, black salt and a drizzle of oil, toss. Toast in the oven for 15 min.
Prep salad

2 Prep salad

Meanwhile, juice the lemon. Peel and finely chop the shallots. Chop the cucumber and tomatoes into bite-sized pieces. Mix the cucumber, tomatoes, shallots, dried mint, olive oil with half of the lemon juice and a pinch of salt.
Grill prawns

3 Grill prawns

In a bowl, combine the prawns with half of the yogurt, the tandoori masala, smoked paprika, ginger garlic paste, prawns and salt. Once the chickpeas are done, move the tray to the bottom shelf of the oven. Add the prawns to a second lined baking tray, drizzle with oil and grill on the top shelf for 10 min. Flip the prawns halfway.
Mint yogurt

4 Mint yogurt

Meanwhile, peel and mince the garlic. Strip the mint leaves. Tear the coriander into the blender. Add the garlic, mint leaves, honey, remaining lemon juice and a pinch of salt to the blender. Blitz until smooth (add a splash of water if needed). Add to a bowl with the yogurt and whisk.
Toss salad

5 Toss salad

Roughly chop the gem lettuce. Add the lettuce to the cucumber and tomato salad.
Serve

6 Serve

Divide the salad among plates and top with the crispy chickpeas. Serve the mint yogurt and tandoori prawns over the top.
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