Grilled Prawns & Creamy Potatoes for Dinner
with Berry Cheesecake Pots for Dessert
This delightful dish has summer written all over it. The prawns, haloumi and lemon all go on the barbie - which means maximum flavour, but minimal work!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The quantities provided above are averages only.
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
potato
1
tomato
1
cucumber
1 packet
haloumi
(Contains: Milk;)
½
lemon
1 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
garlic aioli
(Contains: Eggs;)
1 bag
mixed salad
1 pinch
chilli flakes
1 packet
chilli jam
(Contains: Sulphites;)
1 sachet
Aussie spice blend
1 packet
shredded coconut
(Contains: Sulphites;)
½ packet
cream cheese
(Contains: Milk;)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
mixed berry compote
(May be present: Milk.)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the BBQ to a high heat. Bring a medium saucepan of salted water to the boil. Cut the 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 the butter until melted. Season to taste. Set aside, uncovered.
While the potato is cooking, roughly chop the tomato. Thinly slice the zucchini into strips, lengthways. Pat the haloumi dry with paper towel, then cut into 1cm-thick slices. Halve the lemon. 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 peeled prawns, tossing to coat.
When the BBQ is hot, grill the haloumi on a BBQ flat plate until golden brown, 2-3 minutes each side. Grill the lemon, cut-side down, until charred, 4-6 minutes. Transfer the haloumi and lemon to a plate.
TIP: Avoid using the grill plate to cook your haloumi in case it gets stuck!
No BBQ or flat plate? Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Cut lemon into wedges and set aside to serve fresh.
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.
Top the potato with the garlic aioli, gently tossing to coat. To the plate with the zucchini, add the rocket leaves, tomato, a drizzle of olive oil and a squeeze of the charred lemon juice. Season, then toss to combine. Top with the haloumi.
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 chilli jam and any remaining charred lemon.
