Perk up this week's prawns with some honey and a kick from the chilli flakes, along with some cheesy crushed potatoes that are an all-time favourite. Finish it off with a bright tomato salad for maximum freshness and flavour!
This recipe is under 650kcal per serving and under 30g carbohydrates 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.
2
potato
1 packet
Parmesan cheese
(Contains Milk;)
1 punnet
snacking tomatoes
3 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
prawns
(Contains Crustacean;)
pinch
chilli flakes
1 bag
Spinach, Rocket & Fennel Mix
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt. Toss to coat. Roast until just tender, 18-20 minutes. • Lightly crush semi-roasted potatoes on the tray. Sprinkle with shaved Parmesan cheese. Return to oven to roast until golden, 8-10 minutes.
• When potatoes have 10 minutes remaining, halve snacking tomato. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook half the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• 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. • Add a pinch of chilli flakes (if using) and remaining garlic and cook, until fragrant, 1 minute. • Remove from heat and add the honey, tossing to combine. Season to taste.
• In a large bowl, combine spinach, rocket & fennel mix, snacking tomatoes and a drizzle of olive oil and the vinegar. Season.
• Divide chilli-garlic honey prawns, Parmesan crushed potatoes and tomato salad between bowls. • Serve with garlic yoghurt. Enjoy!