Tapas-Style Garlic Prawns & Patatas Bravas
with Almond Green Beans & Ciabatta
What better way to celebrate being able to have friends and family over than with an epic spread like this one? The green olives and chargrilled capsicums add a depth of flavour and pop of colour to the meaty prawns, and the slightly smoky and tangy mojo rojo dressing works a treat with the potatoes. Enjoy!
This recipe is under 650kcal per serving.
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
Chat Potatoes
1 bag
green beans
1 punnet
cherry tomatoes
3 clove
garlic
1 bag
parsley
1 packet
green olives
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 sachet
garlic & herb seasoning
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Chargrilled Capsicums
1 packet
prawns
(Contains Crustacean;)
1 packet
Mojo Rojo Dressing
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the chat potatoes in half. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Remove from oven.
TIP: Cut any larger potatoes into quarters so they roast evenly.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
While the potatoes are roasting, trim the green beans and slice in half. Halve the cherry tomatoes. Finely chop the garlic. Roughly chop the parsley and green olives.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the cherry tomatoes and green beans and cook, tossing, until tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season to taste, then transfer to a serving bowl. Cover to keep warm.
Slice the ciabatta. In a large bowl, combine the garlic and herb seasoning and a drizzle of olive oil. Add the ciabatta, turning to coat. Place on a second lined oven tray and bake until golden, 5-7 minutes.
While the ciabatta is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add the butter, green olives, chargrilled capsicums, the remaining garlic and 1/2 the parsley and cook until fragrant, 1 minute. Season to taste, then remove from heat.
Sprinkle the slivered almonds over the veggies. Transfer the potatoes to a bowl and top with the mojo rojo dressing and remaining parsley. Bring the garlic prawns, patatas bravas, ciabatta and almond green beans to the table to serve.