Double Spiced Prawns & Cheesy Crouton Salad
with Ranch Dressing
Looking for a bright and seafood-based salad option? Then this delectable bowl is calling! With tasty cheesy croutons and caramelised onion, you've got flavour packed into every compartment of this dish.
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
carrot
1
tomato
1
brown onion
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Parmesan cheese
(Contains Milk;)
1 sachet
Nan's special seasoning
2 packet
peeled prawns
(Contains Crustacean;)
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot into half-moons. • Cut tomato into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium and add the balsamic vinegar and the brown sugar. Mix well, then cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• While the onion is cooking, cut or tear bake-at-home ciabatta into bite-sized chunks. • On a second lined oven tray, combine ciabatta and a generous drizzle of olive oil. • Sprinkle over half the Parmesan cheese. • Spread out in a single layer, then bake until golden, 5-8 minutes.
• While the croutons are baking, in a large bowl, combine Nan's special seasoning and a drizzle of olive oil. Add peeled prawns, turning to coat. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, in batches, until pink and starting to curl up, 3-4 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While prawns are cooking, in a second large bowl, combine ranch dressing and a drizzle of olive oil. • Add mixed salad leaves, roast veggies and cheesy croutons. Gently toss to combine. Season to taste.
• Divide cheesy crouton salad between plates and top with prawns. • Spoon caramelised onion over prawns. Sprinkle with remaining Parmesan to serve. Enjoy!