Shrimp Flatbreads with Tahini Sauce

Name: Shrimp Flatbreads with Tahini Sauce with courgette, za'atar & parsley
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 160 g Shrimp; 4 piece Wholewheat Lebanese flatbread; 200 g Passata; 1 piece Garlic; 1 piece Onion; 1 piece Courgette; 10 g Fresh flat leaf parsley; 1 sachet(s) Middle Eastern spice mix; 1 sachet(s) Za'atar; 40 g Tahini sauce; ½ piece Lemon; 1 piece Tomato; 2 tablespoon Sunflower oil; 1 teaspoon Sugar; to taste Salt and pepper

with courgette, za'atar & parsley

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The tahini sauce in this recipe is made from sesame seeds and low-fat, high-protein yogurt. It's nutty, creamy and the perfect addition to your meal!

Tags:

Calorie Smart

•Extra Veggies

Allergens:

Schaaldieren

•Tarwe

•Sesamzaad

•Melk (inclusief lactose)

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

80 g

Shrimp

(Contains: Schaaldieren)

2 piece

Wholewheat Lebanese flatbread

(Contains: Tarwe)

100 g

Passata

½ piece

Garlic

½ piece

Onion

½ piece

Courgette

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ sachet(s)

Middle Eastern spice mix

½ sachet(s)

Za'atar

(Contains: Sesamzaad)

20 g

Tahini sauce

(Contains: Sesamzaad, Melk (inclusief lactose), Ei)

¼ piece

Lemon

½ piece

Tomato

Not included in your delivery

1 tablespoon

Sunflower oil

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2688 kJ

Calories642 kcal

Fat20.8 g

Saturated Fat2.8 g

Carbohydrate81.6 g

Sugar17.1 g

Dietary Fiber10.2 g

Protein27.3 g

Salt2 g

Potassium427.1 mg

Calcium55.3 mg

Iron1.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Bowl

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 200°C.
Cut the onion into half rings and crush or mince the garlic.
Slice the courgette into crescents.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the garlic, onion and courgette for 3 - 4 minutes.

Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.

In a bowl, combine the passata with the Middle Eastern-style spices and the sugar. Season with salt and pepper.
Slice the tomato.
Transfer the flatbreads to a parchment-lined baking sheet. Spread with the passata mixture, then top with the tomato and the vegetables.
Bake the flatbreads in the oven for 3 - 5 minutes.

Heat a drizzle of sunflower oil in the same frying pan over medium-high heat. Fry the shrimp for 3 minutes until done, then take the pan off the heat.
In the meantime, quarter the lemon and finely chop the parsley.
Juice a quarter lemon per person into the shrimp. Mix well and then season to taste with salt and pepper.
Top the flatbreads with the shrimp.