Prawn Caesar Salad
PREP 15 MIN•COOK 10 MIN
DF
GF
NS
NF
Number of servings
2
300g peeled raw prawns
salt & pepper, to taste
2 thin slices (40g ea) sourdough bread (or gluten free) cubed
2 large eggs
1 head of baby cos lettuce roughly chopped
1 tsp olive oil
1 tsp apple cider vinegar
60g cherry tomatoes halved
1⁄2 avocado (medium, 240g) diced
2 tsp chives chopped (optional)
Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.
Place prawns in a small bowl, season with salt and pepper and mix to coat. Place bread and prawns on prepared tray and bake for 7-10 minutes until bread is golden and prawns are cooked. Remove from oven.
Meanwhile, place eggs in a saucepan of cold water and bring to a rolling boil. Continue to simmer for 5 minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.
Toss lettuce with oil and vinegar, then divide lettuce, tomatoes and avocado between plates and top with bread, prawns and boiled eggs. Season with salt and pepper. Sprinkle over chives (if using) and serve.
Energy (kJ)
1707 kJ / 408 cals
Protein
42.5 g
Fat
14.9 g
Sat. Fat
3.1 g
Carbs
22.8 g
Sugar
2.5 g
Fiber
6.6 g
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