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11p each est.Price per unit
75p/kgPlease 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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