TODAY’S RECIPE: Coronation prawns on toasted naan

LUNCH with a hint of spice. Serves: 1.

Ingredients

2 tsp mild curry powder 1 tsp ground turmeric ½ a 400g can chickpeas, drained 60g cooked king prawns 2 tbsp fat-free Greek yoghurt 1 tbsp mayonnaise 1 tbsp mango chutney ½ small bunch coriander, chopped ½ large garlic naan bread 15g flaked almonds, toasted

Method

1 Heat a small frying pan over a high heat, add curry powder and turmeric, and toast for 1 minute. Rinse the chickpeas under cold water, then pat dry with kitchen paper. Put in a bowl with the prawns, yoghurt, mayonnaise, mango chutney, toasted spices and coriander. Mix everything together until well combined and season to taste.

2 Cut the naan bread in half and toast in a toaster or under a grill for one to two minutes. Top with the prawn and chickpea mixture, then finish with the flaked almonds.

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