Tandoori Prawns with Chickpea Salad

and Mint Yogurt

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low-carb
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low-carb
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Instructions

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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. 

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2 Prep salad

Meanwhile, juice the lemon. Peel and finely chop the shallots. Chop the cucumber and tomatoes into bite-sized pieces. Mix the cucumbertomatoesshallotsdried mintolive oil with half of the lemon juice and a pinch of salt

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3 Grill prawns

In a bowl, combine the prawns with half of the yogurt, the tandoori masalasmoked paprikaginger garlic pasteprawns 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.

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4 Mint yogurt

Meanwhile, peel and mince the garlic. Strip the mint leaves. Tear the coriander into the blender. Add the garlicmint leaveshoney, 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. 

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5 Toss salad

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

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6 Serve

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

Tips for fussy eaters

Go easy on the spices.

Pro tip

Marinate the prawns for up 24 hours in advance.

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

Cooking Time: 35 min

Equipment Required: Food processor, Blender

Cals 443 · Prot 42 · Carbs 50 · Fat 7

Gluten-Free

Ingredients

Number of people

Prawns

Prawns 350 Grams
Natural yogurt 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 20 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
Dried mint 2 Grams
Baby gem lettuce 2 Pieces

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

Cooking Time: 35 min

Equipment Required: Food processor, Blender

Cals 443 · Prot 42 · Carbs 50 · Fat 7

Gluten-Free

Instructions

photo

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. 

photo

2 Prep salad

Meanwhile, juice the lemon. Peel and finely chop the shallots. Chop the cucumber and tomatoes into bite-sized pieces. Mix the cucumbertomatoesshallotsdried mintolive oil with half of the lemon juice and a pinch of salt

photo

3 Grill prawns

In a bowl, combine the prawns with half of the yogurt, the tandoori masalasmoked paprikaginger garlic pasteprawns 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.

photo

4 Mint yogurt

Meanwhile, peel and mince the garlic. Strip the mint leaves. Tear the coriander into the blender. Add the garlicmint leaveshoney, 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. 

photo

5 Toss salad

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

photo

6 Serve

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

Tips for fussy eaters

Go easy on the spices.

Pro tip

Marinate the prawns for up 24 hours in advance.

Ingredients

Number of people

Prawns

Prawns 350 Grams
Natural yogurt 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 20 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
Dried mint 2 Grams
Baby gem lettuce 2 Pieces
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