Grilled Prawns & Creamy Potatoes
with Haloumi-Zucchini Salad & Garlic Aioli
This delightful dish has summer written all over it. The prawns, haloumi, zucchini and lemon all go on the barbie - which means maximum flavour, but minimal work!
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
1 packet
haloumi
(Contains Milk;)
2
potato
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1
tomato
1
zucchini
½
lime
1 packet
prawns
(Contains Crustacean;)
1 bag
salad leaves
1 pinch
chilli flakes
1 packet
garlic aioli
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat BBQ to a high heat. Bring a medium saucepan of salted water to the boil. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut potato into bite-sized chunks. Cook in the boiling water until easily pierced with a fork, 10-12 minutes. • Drain and return to the saucepan. Stir in dill & parsley mayonnaise until combined. Season to taste. Set aside, uncovered.
• While the potato is cooking, roughly chop tomato. Thinly slice zucchini into strips, lengthways. Halve lime. • Pat the haloumi dry with paper towel. • In a medium bowl, toss the haloumi, zucchini and a drizzle of olive oil. Set aside. • In another medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the prawns, tossing to coat.
• When the BBQ is hot, grill zucchini until charred and tender, 3-5 minutes each side. • Meanwhile, grill haloumi on a BBQ flat plate until golden brown, 2-3 minutes each side. • Grill lime, cut-side down, until charred, 4-6 minutes. Transfer zucchini to a serving plate. To a second plate, transfer haloumi and lime.
No BBQ or flat plate? Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook zucchini until tender, 3-5 minutes each side. Return frying pan to a medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 2 minutes each side. Set lime aside to serve fresh.
• Grill the prawns until pink and starting to curl up, 2-4 minutes. Transfer to a serving plate.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To the plate with the zucchini, add salad leaves, tomato, the honey, a drizzle of olive oil and a squeeze of the charred lime juice. Season, then toss to combine. • Top with the haloumi.
• Sprinkle the potatoes with some chilli flakes (if using). • Bring the chargrilled prawns, creamy potatoes and haloumi-zucchini salad to the table. • Serve with the garlic aioli and any remaining charred lime. Enjoy!