Spicy Tandoori Prawns with Chickpea Salad

Name: Spicy Tandoori Prawns with Chickpea Salad and Mint Yogurt
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 170 Grams of Natural yogurt; 2 Grams of Tandoori masala; 2 Grams of Smoked paprika powder; 15 Grams of Ginger garlic paste; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 1 Piece of Lemon; 1 Piece of Garlic cloves; 10 Grams of Fresh mint; 15 Grams of Fresh coriander; 15 Grams of Honey; 240 Grams of Chickpeas; 2 Grams of Cumin powder; 2 Grams of Black salt; 2 Tbsp of Olive oil; 1 Piece of Shallots; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 2 Piece of Baby gem lettuce

and Mint Yogurt

These tandoori prawns are divine with the most refreshing chickpea salad.

93 Reviews

Cals 444 · Prot 38 · Carbs 63 · Fat 6

Low Carb

35 min

Spicy Tandoori Prawns with Chickpea Salad and Mint Yogurt

These tandoori prawns are divine with the most refreshing chickpea salad.

93 Reviews

Cals 444 · Prot 38 · Carbs 63 · Fat 6

Low Carb

Ingredients

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

0.5 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

240 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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1857 / 444
Fats (g)	6.2
of which saturated (g)	1.9
Carbohydrates (g)	63
of which sugars (g)	19.2
Fibers (g)	11.9
Proteins (g)	38
Salt (g)	2.8

*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 Toast chickpeas

Preheat the oven to 200°C grill. Drain, rinse and dry the chickpeas and add them to a lined baking tray. Drizzle with oil and sprinkle with the cumin and black salt. Toss until coated. Place under the grill for 15 min.

Tip! Keep and eye on the chickpeas to ensure they don't burn.

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 and olive oil with half of the lemon juice and a pinch of salt.

3 Grill prawns

In a bowl, combine the prawns with half of the yogurt, the tandoori masala (spicy!), 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.

Tip! Can't handle the heat? Go easy on the tandoori masala.

4 Make chutney

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 remaining yogurt and whisk until combined.

Tip! Don't be tempted to add the yogurt to the blender - it will become too runny.