Shrimp Flatbreads with Tahini Sauce
with courgette, za'atar & parsley4.0(83)
Calories
:Â
642 kcalProtein
:Â
27.3g proteinTotal
:Â
20 minutesDifficulty
:Â
EasyCalorie Smart
Extra Veggies
Allergens:
- Schaaldieren
- Tarwe
- Sesamzaad
- Melk (inclusief lactose)
- Ei
- Selderij
- May contain traces of allergens
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1
- 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.
2
- 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.
3
- 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.
4
- Drizzle the flatbreads with the tahini sauce.
- Garnish with the parsley and the za'atar as preferred.
- Serve any remaining lemon wedges alongside.
