Mediterranean Prawns & Veggie-Olive Toss
with Green Dressing, Yoghurt & Almonds
Herby prawns, an olive-studded roast veggie toss with flaked almonds and Greek-style yoghurt for some crunch and coolness, we've got Mediterranean night sorted!
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 bag
Potato, Carrot & Zucchini Mix
1 packet
kalamata olives
1 packet
prawns
(Contains Crustacean;)
1 packet
garlic paste
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
Green Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, roughly chop kalamata olives. Set aside. • In a medium bowl, combine garlic paste, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add prawns, turning to coat.
• When the veggies have 10 minutes remaining, in a large frying pan heat a drizzle of olive oil over medium-high heat. • When oil is hot, add prawns and cook, tossing, until pink and starting to curl, 3-4 minutes.
• To the tray with roasted veggies, add baby spinach, olives and a drizzle of vinegar. Toss to combine. Season to taste. • Divide roast veggie toss between bowls. Top with Mediterranean prawns. • Drizzle green dressing over prawns. Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!