Sweet Chilli Prawn and Halloumi Loaded Flatbreads
with Pepper, Chips and Tomato Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
3 unit(s)
Garlic Clove
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Medium Tomato
150 grams
King Prawns
(Contains Crustaceans)
48 grams
Sweet Chilli Sauce
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
20 grams
Wild Rocket
Not included in your delivery
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop the parcel onto the baking tray and roast until soft, 10-12 mins.
In the meantime, drain the halloumi then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Cut the tomato into 1cm chunks and pop into a medium bowl. Drizzle with oil, season with salt and pepper and mix together. Set aside.
Once the garlic is ready, remove from the oven and allow to cool.
Remove the halloumi slices from the cold water, pop them onto your board and pat dry with kitchen paper.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Transfer to a plate lined with kitchen paper.
Pop the now empty pan back on high heat with a drizzle of oil, if needed. Add the pepper and fry until just soft, 3-4 mins.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop into a small bowl along with the mayo (see pantry for amount). Season with salt and pepper and mix together.
Next, add the prawns to the pan, season with salt and pepper and fry for 4-5 mins.
Once the prawns are cooked, add the halloumi back into the pan, pour over the sweet chilli sauce and toss to coat, 1 min.
IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Just before you are ready to serve, pop the flatbreads into the oven until warm and starting to turn golden, 3-4 mins. Add the rocket to the dressed tomatoes and toss together.
Transfer the flatbreads to your serving plates and spread over the garlic mayo. Top with the sweet chilli prawns, pepper and halloumi. Serve the chips and salad alongside.
Enjoy!
