Chilli-Garlic Prawns & Tomato-Rocket Salad
with Parmesan Crushed Potatoes & Garlic Yoghurt
Perk up this week's prawns with some honey and a kick from the chilli flakes, along with some cheesy crushed potatoes that are an all-time favourite. Finish it off with a bright tomato salad for maximum freshness and flavour!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
Parmesan cheese
(Contains Milk;)
1 punnet
snacking tomatoes
3 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
prawns
(Contains Crustacean;)
pinch
chilli flakes
1 bag
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt. Toss to coat. Roast until just tender, 18-20 minutes. • Lightly crush semi-roasted potatoes on the tray. Sprinkle with shaved Parmesan cheese. Return to oven to roast until golden, 8-10 minutes.
• When potatoes have 10 minutes remaining, halve snacking tomato. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook half the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add a pinch of chilli flakes (if using) and remaining garlic and cook, until fragrant, 1 minute. • Remove from heat and add the honey, tossing to combine. Season to taste.
• In a large bowl, combine spinach, rocket & fennel mix, snacking tomatoes and a drizzle of olive oil and the vinegar. Season.
• Divide chilli-garlic honey prawns, Parmesan crushed potatoes and tomato salad between bowls. • Serve with garlic yoghurt. Enjoy!