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Ingredients
1 tbsp olive oil
500g Cooks’ Ingredients Frozen Soffritto Mix
1 garlic clove, crushed
1/2 x 28g pack fresh coriander, chopped
100g Greek-style natural yogurt
400g frozen cooked seafood selection
10g Old El Paso Seasoning Mix For Fajitas Smoky BBQ (from a 35g pack)
400g can red kidney beans, drained
2 tbsp tomato paste
4 tomatoes, roughly chopped
Method
Heat the oil in a large saucepan and cook the soffritto mix for 5 minutes, stirring frequently until softened. Add half the garlic and fry for a further 2 minutes. Mix the rest of the garlic in a small bowl with half the coriander and the yogurt.
Tip the frozen seafood into the saucepan with the fajita mix, beans and tomato paste. Cook for 5 minutes until the seafood is completely thawed. Add the tomatoes and cook for a further 6-8 minutes until the tomatoes are softened.
Serve in bowls, topped with spoonfuls of the yogurt and the remaining coriander. Try serving with toasted wholemeal pittas.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,185kJ/ 282kcals
Fat
8.3g
Saturated Fat
2.6g
Carbohydrates
23.6g
Sugars
10.1g
Fibre
7.8g
Protein
23.1g
Salt
1.8g
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