Thai-Style Prawn & Roast Pumpkin Salad
with Lemon, Chilli & Peanut Dressing
Complete with a zingy, textural dressing, this elegant prawn dish is something special. Bursting with bright greens, sweet cherry tomatoes and spiced roast pumpkin, expect an explosion of flavour with each bite.
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
2 clove
garlic
2 leaves
makrut lime leaves
½
lemon
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
prawns
(Contains Crustacean;)
1
cucumber
1 bag
mint
1 bag
coriander
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 packet
sweet chilli sauce
1 bag
mixed salad leaves
1 packet
crispy shallots
1
butternut pumpkin
1 sachet
Thai Stir-Fry Sauce
(Contains Fish, Soy;)
1 punnet(s)
snacking tomatoes
½
Long Chilli
Not included in your delivery
olive oil
2 tsp
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Slice butternut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Thai stir-fry spice and season generously with salt and pepper. Toss to coat, then arrange in a single layer. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
• Meanwhile, finely chop garlic. De-stem the makrut lime leaves, then finely chop. Zest lemon to get a pinch, then slice into wedges. • In a medium bowl, combine garlic, makrut lime, lemon zest and fish sauce & rice vinegar mix. Add prawns, tossing to coat.
TIP: Makrut lime leaves are fibrous so you want to cut them into small pieces.
• Halve snacking tomatoes. Thinly slice cucumber into half-moons. • Pick and thinly slice mint leaves. Finely chop coriander. Roughly chop roasted peanuts. • In a small bowl, combine peanuts, sweet chilli sauce, coriander, the water and a generous squeeze of lemon juice. Season to taste.
• In a large bowl, add a drizzle of olive oil. Season, then stir to combine. • Add tomatoes, cucumber, mint and mixed salad leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
• When the pumpkin has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook prawns (including the marinade!), tossing, until pink and starting to curl up, 3 minutes. Remove from heat.
• Thinly slice long chilli (if using). • Divide roast pumpkin and salad between plates. Top with Thai-style prawns. Drizzle over lemon, chilli and peanut dressing. • Sprinkle with crispy shallots and chilli. Serve with any remaining lemon wedges. Enjoy!