Coronation prawns on toasted naan

Serves 1 Prep 8 mins Cook 3 mins

2 tsp mild curry powder

1 tsp ground turmeric

210g can chickpeas, drained

60g cooked king prawns

2 tbsp greek yogurt

1 tbsp mayonnaise

1 tbsp mango chutney

1/2 small bunch coriander, chopped 1/2 large garlic naan

15g flaked almonds, toasted

1 Heat a small frying pan over a high heat, add the curry powder and turmeric, and toast for 1 min. Rinse the chickpeas under cold water, then pat dry with kitchen paper. Put in a bowl with the prawns, yogurt, 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

1-2 mins. Top with the prawn and chickpea mixture, and finish with a sprinkle of the flaked almonds.

PER SERVING 850 kcals, fat 44g, saturates 4g,

carbs 70g, sugars 14g, fibre 11g, protein 39g, salt 2.5g