Lemon Pepper Prawn Lettuce Cup Salad
with Pickled Veggies, Dill Parsley Mayo & Garlic Fetta
Christmas lunch has been made easy, when you have this stellar starter to get the celebration started. These handheld lemon pepper prawn lettuce cups are perfectly light and bright and add a touch of freshness to cool down the Aussie Christmas heat!
This recipe is under 650kcal per serving and under 40g 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
1
Red Radish
1
cucumber
1 head
Baby Cos Lettuce
2 clove
Garlic
½
Long Chilli (Optional)
1 packet
Peeled Prawns
(Contains Crustacean;)
1 sachet
Lemon Pepper Seasoning
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Dill & Parsley Mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Thinly slice red radish into rounds. Using a vegetable peeler, peel cucumber into ribbons (stopping when you reach the seeds in the centre). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add radish and cucumber to the pickling liquid. Add enough water to just cover veggies. Set aside until lightly pickled, 15-20 minutes.
TIP: Slicing the veggies very thinly helps them pickle faster!
• Meanwhile, trim ends of baby cos lettuce and separate leaves. Finely chop garlic. Thinly slice long chilli (if using). • In a second medium bowl, combine peeled prawns, lemon pepper seasoning and a drizzle of olive oil. • When pickled veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Crumble in fetta cubes and mash to combine.
• 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.
• Drain pickled veggies. • Layer lettuce cups on a serving platter, then top with lemon pepper prawns and pickled veggies. • Drizzle with dill & parsley mayonnaise. Season with salt and pepper. • Top with garlic fetta and chilli to serve. Enjoy!