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Grilled Prawns & Creamy Potatoes for Dinner
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Grilled Prawns & Creamy Potatoes for Dinner

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.

Tags:
BBQ Friendly
•Not Suitable for Coeliacs
•Naturally Gluten-Free
Allergens:
Milk
•Crustaceans
•Egg
•Schwefeldioxide und Sulfite

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

tomato

1

cucumber

1 packet

haloumi

½

lemon

1 packet

peeled prawns

1 packet

garlic aioli

1 bag

mixed salad

1 pinch

chilli flakes

1 packet

chilli jam

1 sachet

Aussie spice blend

1 packet

shredded coconut

½ packet

cream cheese

1 packet

light cooking cream

1 packet

mixed berry compote

Not included in your delivery

1

olive oil

20 g

butter

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Nutritional Values

per serving
Energy (kJ)3251 kJ
Fat52.8 g
of which saturates21 g
Carbohydrate44.9 g
of which sugars18.2 g
Protein39 g
Sodium2270 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

Cooking Steps

1
1

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.

2
2

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.

3
3

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.

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

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.

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 chilli jam and any remaining charred lemon.

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