Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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.
3 Grill prawns
In a bowl, combine the prawns with half of the yogurt, the tandoorimasala, smokedpaprika, gingergarlicpaste, 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.
4 Mint yogurt
Meanwhile, peel and mince the garlic. Strip the mintleaves. Tear the coriander into the blender. Add the garlic, mintleaves, 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.
5 Toss salad
Roughly chop the gemlettuce. Add the lettuce to the cucumber and tomato salad.
Divide the salad among plates and top with the crispy chickpeas. Serve the mintyogurt and tandooriprawns over the top.