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Spiced prawn flatbreads with a super-fresh salad & 3 epic sauces

Jamie Oliver

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Barbecue Time

    15 min.

Ingredients
Instructions

the Ingredients

Spiced Prawn Flatbreads
  • Completed step 20 king prawns, peeled, tail on, deveined and butterflied, from sustainable sources
  • Completed step 1 tablespoon tikka masala paste (or your favourite paste)
  • Completed step olive oil

Flatbreads

  • Completed step 200 grams self-raising flour, plus extra for dusting
  • Completed step 8 tablespoons natural yoghurt

Sauces

  • Completed step 8 heaped tablespoons Greek yoghurt
  • Completed step ½ a bunch of fresh mint (15g)
  • Completed step ½ a lemon
  • Completed step 4 heaped tablespoons mango chutney
  • Completed step ½ a pomegranate

Salad

  • Completed step 1 red chilli
  • Completed step 1 cucumber
  • Completed step 1 carrots
  • Completed step ½ a bunch of fresh mint (15g)
  • Completed step 1 lemon

Instructions

Juicy prawns, simple flatbreads and a few delicious sauces make this a real weeknight wonder of a dish. Plus, it’s on the table in just 15 minutes. This is next-level barbecuing!
  • Prepare the barbecue for direct cooking over high heat. The temperature gauge should register about 290°C.
  • Place the prawns in a bowl and rub all over with the curry paste, making sure you get it into all the nooks and crannies. Drizzle over 1 tablespoon of olive oil and toss with your hands to combine, then set aside.
  • For the flatbreads, tip the flour into a large bowl with a small pinch of sea salt, then mix with the yoghurt and 1 tablespoon of oil until you have a dough. Quarter the dough, then roll out each piece on a flour-dusted surface until just under ½cm thick to make 4 flatbreads.
  • Place the prawns on the barbecue and cook for 4 minutes, or until golden on the outside and opaque throughout, turning halfway. Remove to a bowl.
  • Add the flatbreads to the barbecue and cook for 3 minutes, or until golden, turning halfway.
  • For the sauces, spoon 4 tablespoons of yoghurt into a bowl, pick in the mint leaves and muddle together with a small pinch of salt. Spoon the other 4 tablespoons of yoghurt into a second bowl, squeeze in the juice and grate in the zest of the lemon, then season to perfection. Spoon the mango chutney into a third bowl and squeeze in enough pomegranate juice to loosen. Hold the pomegranate half cut side down, bash the back of it with a spoon so a good handful of the seeds tumble out into the bowl, then mix together.
  • Thinly slice the chilli. Using a speed-peeler, peel the cucumber and carrots, then continue shaving them into long, fine ribbons. Place in a bowl, pick over the mint leaves and scatter over the chilli. Drizzle over 1 tablespoon of oil, squeeze over the juice of the lemon and toss, seasoning to perfection.
  • To serve, top each flatbread with 5 prawns, a handful of salad and a generous dollop of each sauce. Wrap up and enjoy!

Nutrition:

606kcals, 28.5g fat (10.3g saturated), 34.1g protein, 58.3g carbs, 8.9g sugar, 3g fibre, 2.3g salt

© 2024 Jamie Oliver Enterprises Ltd. Photography: Chris Terry

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