Open Prawn Naan
Prep Time: 15 mins
Total Time: 15 mins
Servings: 2 people
A warm soft naan topped with fresh salad leaves, crisp cucumber, garlicky herbed prawns and drizzled with turmeric lemon yogurt dressing – this makes a great Saturday night dinner.
- 2 naan bread (plain or garlic and coriander)
For the prawns
- 1 tablespoon butter
- 1 clove garlic (crushed)
- 150 g large prawns
- ½ lemon (zest and juice)
- Fresh mint and coriander (1 small handful of each, finely chopped)
- 2 handfuls of salad leaves
- ¼ cucumber (halved vertically and sliced into half moons)
- ¼ red onion (optional, finely sliced)
- turmeric and yogurt dressing
- 1 red chilli (optional, finely sliced)
For the naan
Pre-heat the oven to 200°C.
Roll out a long piece of kitchen foil that will wrap round both naans.
Briefly hold each naan under the cold running tap so that they are thoroughly wet on both sides.
Place them next to each other on the foil and wrap them up well so the steam cannot escape (you can wrap each naan individually if you wish).
Place in the oven until hot – about 8 minutes.
For the prawns
Melt the butter over a medium heat.
Add the garlic and fry for 30 seconds.
Add the prawns, toss in the garlic butter, cook until prawns are pink throughout – 3-4 minutes.
Add the lemon zest and juice and the chopped herbs. Stir then remove from the heat.
Unwrap the naans and place them on plates.
Top with the salad leaves, cucumber, prawns and red onion if using.
Drizzle over the dressing and sprinkle over some finely sliced red chilli if you wish.
Calories: 529kcal (26%) | Carbohydrates: 66g (22%) | Protein: 26g (52%) | Fat: 16g (25%) | Saturated Fat: 5g (25%) | Cholesterol: 213mg (71%) | Sodium: 1484mg (62%) | Potassium: 240mg (7%) | Fiber: 3g (12%) | Sugar: 6g (7%) | Vitamin A: 465IU (9%) | Vitamin C: 52.4mg (64%) | Calcium: 200mg (20%) | Iron: 2mg (11%)