Chilli-Garlic Prawns & Tomato-Rocket Salad

Name: Chilli-Garlic Prawns & Tomato-Rocket Salad with Parmesan Crushed Potatoes & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Lemon Pepper Seasoning; 3 Garlic; 1 packet Snacking Tomatoes; 1 packet Parmesan Cheese; 1 packet Greek-Style Yoghurt; Spinach, Rocket & Fennel Mix; 2 Potato; 190 g Peeled Prawns

with Parmesan Crushed Potatoes & Garlic Yoghurt

4.5

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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.

Tags:

Dietitian approved

Allergens:

Milk

•Crustaceans

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Lemon Pepper Seasoning

3

Garlic

1 packet

Snacking Tomatoes

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Spinach, Rocket & Fennel Mix

2

Potato

190 g

Peeled Prawns

(Contains: Crustaceans;)

Nutritional Values

Calories286 kcal

Energy (kJ)1200 kJ

Fat7 g

of which saturates4.6 g

Carbohydrate30.2 g

of which sugars8.7 g

Dietary Fibre8.3 g

Protein24.9 g

Sodium1100 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• 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.

2

• When potatoes have 10 minutes remaining, halve snacking tomato. • Finely chop garlic.

3

• 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.

4

• 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.

5

• In a large bowl, combine spinach, rocket & fennel mix, snacking tomatoes and a drizzle of olive oil and the vinegar. Season.

6

• Divide chilli-garlic honey prawns, Parmesan crushed potatoes and tomato salad between bowls. • Serve with garlic yoghurt. Enjoy!