“One Chance is all you need” – Jesse Owens
I made this delicious Bank Holiday salad and believe me it was incredibly tasty and delicious.
It honestly tasted just as nice as if I had ordered it in India or from a Indian takeaway who know what they are doing.
I learnt today that a big part of what gives tandoori dishes their flavour is the garlic, and the mix of the spices with the garlic created a deliciousness in the mouth.
I couldn’t get Paneer cheese in our supermarket so I improvised with Feta in the salad and it actually still tasted absolutely marvellous.
For this recipe, you can either serve it with some salad on the side as well as inside the pittas or do what I’ve done and save some of the prawns and salad and then you have enough for another meal tomorrow.
Prawns Cooked on the tandoor are just as tasty as chicken or any other meats.
To Cook the Prawns on the Tandoor
2 tsp Garam Massala ( 0 Calories, 0g Fat, 0g Carbs, 0g Protein)
2 tsp ground coriander ( 0 Calories, 0g Fat, 0g Carbs, 0g Protein)
2 tsp turmeric ( 20 Calories, 0g Fat, 0g Carbs, 0g Protein)
2 tsp Harissa spice ( 10 Calories, 0g Fat, 0g Carbs, 0g Protein)
2 cloves of garlic, finely diced ( 13 Calories, 0g Fat, 3g Carbs, 1g Protein)
100ml low fat Greek yoghurt ( 78 Calories, 2g Fat, 7g Carbs, 9g Protein)
100g Frozen Prawns, ensure they are well defrosted before cooking ( 72 Calories, 1g Fat, 0g Carbs, 16g Protein)
For the Salad
25g Spinach ( 7 Calories, 0g Fat, 0g Carbs, 1g Protein)
1 onion, finely diced ( 13 Calories, 0g Fat, 16g Carbs, 1g Protein)
2 plum tomato’s, chopped ( 4 Calories, 0g Fat, 0.5g Carbs, 0g Protein)
50g Feta Cheese, chopped then crumbled ( 140 Calories, 12g Fat, 0.5g Carbs, 8g Protein)
1 tbsp olive oil ( 135 Calories, 15g Fat, 0g Carbs, 0g Protein)
25g Coriander ( 6 Calories, 0g Fat, 0.5g Carbs, 0g Protein)
2 Pitta Breads ( 320 Calories, 4g Fat, 56g Carbs, 14g Protein)
1) Put all the ingredients for the tandoori mix in to a large mixing bowl (apart from the Prawns) and stir thoroughly until well mixed.
2) Now add the Prawns to the tandoori paste and mix everything well once more until all the prawns are completely and thoroughly coated in the tandoori mix/sauce. Cover with cling film and put in the refrigerator for 20 minutes so that all the ingredients have a little time to mix and marinate.
3) Meanwhile, make your accompanying salad.
4) Put the Spinach and onion in a large salad bowl. Add a generous tablespoon of olive oil and mix very well, ensuring the spinach wilts a little.
5) Add the chopped plum tomatoes and a little of the coriander (saving some to garnish at the end), then mix everything well again.
6) Now add the feta cheese and mix the salad thoroughly one more time.
7) Cut Open 2 pitta breads ready for service.
8) After the 20 minutes is up, heat a large frying pan up on the stove, ensuring the pan is piping hot before cooking the prawns.
9) Remove the prawns from the refrigerator, add to the frying pan. Cook the Prawns thoroughly in the tandoor for 5 minutes on a high heat.
10) To Serve, place some salad in both pittas. Top with some of the Tandoori Prawns and garnish with a little more of the coriander.