Grilled Prawns & Creamy Potatoes
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Grilled Prawns & Creamy Potatoes

Grilled Prawns & Creamy Potatoes

with Haloumi-Zucchini Salad & Garlic Aioli

This delightful dish has summer written all over it. The prawns, haloumi, zucchini and lemon all go on the barbie - which means maximum flavour, but minimal work!

Allergens:
Milk
•Egg
•Crustacean

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains Milk;)

2

potato

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1

tomato

1

zucchini

½

lime

1 packet

prawns

(Contains Crustacean;)

1 bag

salad leaves

1 pinch

chilli flakes

1 packet

garlic aioli

(Contains Egg;)

1 sachet

Aussie spice blend

Not included in your delivery

1

olive oil

1 tsp

honey

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Nutritional Values

Energy (kJ)3447 kJ
Fat62.7 g
of which saturates17.7 g
Carbohydrate35.6 g
of which sugars12.4 g
Protein39.3 g
Sodium2352 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Large Non-Stick Pan

Instructions

1
1

• Preheat BBQ to a high heat. Bring a medium saucepan of salted water to the boil. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut potato into bite-sized chunks. Cook in the boiling water until easily pierced with a fork, 10-12 minutes. • Drain and return to the saucepan. Stir in dill & parsley mayonnaise until combined. Season to taste. Set aside, uncovered.

2
2

• While the potato is cooking, roughly chop tomato. Thinly slice zucchini into strips, lengthways. Halve lime. • Pat the haloumi dry with paper towel. • In a medium bowl, toss the haloumi, zucchini and a drizzle of olive oil. Set aside. • In another medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the prawns, tossing to coat.

3
3

• When the BBQ is hot, grill zucchini until charred and tender, 3-5 minutes each side. • Meanwhile, grill haloumi on a BBQ flat plate until golden brown, 2-3 minutes each side. • Grill lime, cut-side down, until charred, 4-6 minutes. Transfer zucchini to a serving plate. To a second plate, transfer haloumi and lime.

No BBQ or flat plate? Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook zucchini until tender, 3-5 minutes each side. Return frying pan to a medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 2 minutes each side. Set lime aside to serve fresh.

4
4

• Grill the prawns until pink and starting to curl up, 2-4 minutes. Transfer to a serving plate.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

5
5

• To the plate with the zucchini, add salad leaves, tomato, the honey, a drizzle of olive oil and a squeeze of the charred lime juice. Season, then toss to combine. • Top with the haloumi.

6
6

• Sprinkle the potatoes with some chilli flakes (if using). • Bring the chargrilled prawns, creamy potatoes and haloumi-zucchini salad to the table. • Serve with the garlic aioli and any remaining charred lime. Enjoy!