Mediterranean Prawns & Warm Pesto Risoni Salad
with Kalamata Olives & Fetta
A warm pesto risoni salad is the perfect dish to really warm you from the inside out! Packed with fresh basil pesto, tender prawns and with some perfectly Mediterranean sides; olives and fetta, you'll feel like you're actually in the Mediterranean with how good this dish is!
This recipe is under 650kcal 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 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
chicken-style stock powder
1
tomato
1 bag
baby spinach leaves
1 packet
kalamata olives
1 packet
prawns
(Contains Crustacean;)
1 packet
basil pesto
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan. Add chicken-style stock powder and a drizzle of olive oil, stirring to coat.
• Meanwhile, roughly chop tomato, baby spinach leaves and kalamata olives. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season with salt and pepper, then add peeled prawns, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To pan with risoni, add tomato, olives, baby spinach leaves, basil pesto and pork resting juices, tossing to combine. Season to taste. • Divide warm pesto risoni salad between bowls. Top with seasoned prawns. • Crumble over fetta cubes to serve. Enjoy!