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Essential Carrots
Item price
10p each est.Price per unit
70p/kgThis colourful slaw is all about maximum flavour with minimum fuss. Experiment with other spice mixes on the prawns – Cooks’ Ingredients Baharat Spice also works a treat.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a large bowl, combine the carrots, fennel, beetroot, salad onions, cumin seeds, green chilli, orange zest and juice, vinegar and 1½ tbsp olive oil. Stir in ½ the oregano and season; set aside. Cook the wholegrain rice according to pack instructions, then divide between bowls.
Meanwhile, pat the prawns dry with kitchen paper and dredge with the Cajun rub; season. Put the remaining ½ tbsp oil in a large frying pan set over a high heat and add the prawns. Cook for 3-5 minutes until the prawns are cooked through, opaque and pink throughout. Spoon the slaw alongside the rice and nestle in the prawns. Scatter with the remaining oregano leaves.
Typical values per serving when made using specific products in recipe
Energy | 1,739kJ/ 414kcals |
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Fat | 12g |
Saturated Fat | 1.7g |
Carbohydrates | 45g |
Sugars | 9.1g |
Fibre | 45g |
Protein | 25g |
Salt | 1.1g |
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£4.00Price per unit
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£2.10Price per unit
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65pPrice per unit
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£1.60Price per unit
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70pPrice per unit
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£3.00Price per unit
75p each0 added
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£2.00Price per unit
40p/100ml0 added
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£8.95Price per unit
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20p each est.Price per unit
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75pPrice per unit
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50p/10g