SPICED PRAWN FLATBREADS

SPICED PRAWN FLATBREADS
With a super-fresh salad & 3 epic sauces

15 MINS PLUS HEATING

NOT TOO TRICKY

SERVES 4
ABOUT THE RECIPE

Fire up the barbie and throw together these easy midweek flatbreads in just 15 minutes! You'll never look back.

NUTRITION PER SERVING

383
Calories

19%

7G
Fat

10%

2G
Saturates

10%

19.9G
Sugars

22%

1.7G
Salt

28%

20.4G
Protein

41%

62.7G
Carbs

24%

4G
Fibre

of an adult’s reference intake

RECIPE FROM

Weber Australia/New Zealand

By Jamie Oliver

INGREDIENTS
20 king prawns, peeled, tail on, deveined and butterflied, from sustainable sources

1 tablespoon tikka masala paste (or your favourite paste)

olive oil

FLATBREADS

200g self-raising flour, plus extra for dusting

8 tablespoons natural yoghurt

SAUCES

8 heaped tablespoons Greek yoghurt

½ a bunch of fresh mint (15g)

½ a lemon

4 heaped tablespoons mango chutney

½ a pomegranate

SALAD

1 red chilli

1 cucumber

2 carrots

½ a bunch of fresh mint (15g)

1 lemon

BARBECUE KIT

Weber barbecue tongs

Weber barbecue spatula

METHOD
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!
Recipe tested on a Weber Slate Griddle Barbecue