Lemon Pepper Prawn & Chorizo Rolls

Name: Lemon Pepper Prawn & Chorizo Rolls with Cherry Tomato Salad & Cheesy Potatoes
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 bag Chat Potatoes; 20 g butter; 1 packet garlic paste; 1 packet mild chorizo; 1 packet prawns; 1 sachet lemon pepper seasoning; 2 Bake-At-Home Ciabatta; 1 punnet snacking tomatoes; 1 bag salad leaves; 1 drizzle vinegar (balsamic or white wine); 1 packet Italian truffle mayonnaise; 1 packet pine nuts; 1 packet Parmesan cheese; 1 bag parsley

with Cherry Tomato Salad & Cheesy Potatoes

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Embrace the balmy summer days and nights and dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh seasonal ingredients, perfect for summer entertaining. This bright tomato salad and cheesy potato duo are two excellent sides that stand up so nicely to the star of the meal; the prawn and chorizo rolls. These ones are guaranteed to go, so dig in!

Allergens:

Milk

•Crustaceans

•Gluten

•Soy

•Wheat

•Eggs

•Pine Nut

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Chat Potatoes

1 packet

garlic paste

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

1 packet

prawns

(Contains: Crustaceans;)

1 sachet

lemon pepper seasoning

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 punnet

snacking tomatoes

1 bag

salad leaves

1 packet

Italian truffle mayonnaise

(Contains: Eggs;)

1 packet

pine nuts

(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 packet

Parmesan cheese

(Contains: Milk;)

1 bag

parsley

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)4923 kJ

Fat61 g

of which saturates19.4 g

Carbohydrate88.4 g

of which sugars7.2 g

Protein59.9 g

Sodium3324 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat BBQ to high heat. Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut chat potatoes into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add the butter and garlic paste and cook, stirring, until fragrant, 1 minute. • Remove from heat, return potato and add shaved Parmesan cheese to the pan and toss to coat. Season. Cover to keep warm.

• Meanwhile, slice mild chorizo in half lengthways. • When BBQ is hot, grill chorizo, until charred and cooked through, 4-6 minutes each side. Roughly chop and transfer to a plate. Cover to keep warm.

No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until golden, 8 minutes. Roughly chop and transfer to a plate. Cover to keep warm.

• Meanwhile, in a medium bowl, combine prawns, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt. • To BBQ, add prawns and grill, until pink and starting to curl up, 3-4 minutes each side. Transfer to plate with chorizo.

No BBQ? Return pan to medium-high heat with a drizzle of olive oil and cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to plate with chorizo.

• Meanwhile, slice bake-at-home ciabatta in half lengthways. Brush each side of ciabatta with olive oil and season with salt and pepper. • Grill ciabatta until golden, 3-5 minutes each side.

No BBQ? Toast ciabatta until golden and warmed through.

• Meanwhile, halve snacking tomatoes. • In a large bowl, combine tomatoes, salad leaves and a drizzle of vinegar and olive oil. Season.

• Spread Italian truffle mayonnaise over ciabatta. • Top with some salad, prawns and chorizo. Tear over parsley. • Bring lemon pepper prawn & chorizo rolls, cheesy potatoes and remaining tomato salad to the table. • Top salad with pine nuts to serve. Enjoy!