Seared Prawns & Spiced Chickpea Salad
with Charred Pineapple & Coriander
If you haven’t noticed, we love adding fruit to our salads for some extra sweetness and tonight we’re doing just that, by adding charred pineapple to this prawns and Caribbean-spiced chickpea iteration. With the addition of leafy greens and tomato, too, you’ll be at the bottom of the bowl in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Beef Rump
1
Cucumber
1 tin
Pineapple Slices
1
Fresh Chilli
2
Garlic
1 tin
Chickpeas
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Mixed Salad Leaves
1 sachet
Coriander
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
- Meanwhile, roughly chop cucumber.
- Drain pineapple slices and roughly chop.
- Thinly slice fresh chilli (if using). Finely chop garlic.
- Drain and rinse chickpeas.
- While the beef is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil, cook prawns, chickpeas and pineapple tossing, until lightly charred and starting to curl up, 3-4 minutes.
- Add garlic, chilli and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a large bowl.
TIP: Add a splash of water if the chickpeas look dry.
- To the bowl with cooked prawns, add mixed salad leaves, cucumber and a drizzle of olive oil and vinegar. Toss to coat and season to taste.
- Thinly slice beef.
- Divide Caribbean prawn chickpea salad and seared beef rump between plates. Tear over coriander to serve. Enjoy!
