Mediterranean Prawns & Roast Veggie Toss

Name: Mediterranean Prawns & Roast Veggie Toss with Spinach, Olives & Almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 sweet potato; 1 zucchini; 1 clove garlic; 1 packet prawns; 1 pinch chilli flakes; 1 packet Green Dressing; 1 packet flaked almonds; 1 bag baby spinach leaves; ½ packet semi-dried tomatoes; 1 sachet Italian herbs; 1 drizzle vinegar (balsamic or white wine); 1 packet Greek-style yoghurt

with Spinach, Olives & Almonds

5.0(6)

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Calories

:

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Protein

:

23.3g protein

Preparation Time

:

30 minutes

Difficulty

:

Medium

Calorie Smart

Under 40g carbs

Allergens:

Crustaceans
Almond
Sulphites
Milk
Milk
Peanuts
Sesame
Soy
May contain traces of allergens
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

Herby prawns, an olive-studded roast veggie toss with flaked almonds and Greek-style yoghurt for some crunch and coolness. We've got Mediterranean night sorted! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Unfortunately, this week's kalamata olives were in short supply, so we've replaced them with semi-dried tomatoes. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

sweet potato

1

zucchini

1 clove

garlic

1 packet

prawns

(Contains: Crustaceans;)

1 pinch

chilli flakes

1 packet

Green Dressing

1 packet

flaked almonds

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

1 bag

baby spinach leaves

½ packet

semi-dried tomatoes

(Contains: Sulphites;)

1 sachet

Italian herbs

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)1552 kJ

Fat12.3 g

of which saturates2.3 g

Carbohydrate34.8 g

of which sugars16 g

Dietary Fibre9.7 g

Protein23.3 g

Sodium1267 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks.

2

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3

• Meanwhile, finely chop garlic. Roughly chop semi-dried tomatoes.. Set aside. • In a medium bowl, combine Italian herbs, 1/2 the garlic, a pinch of chilli flakes (if using), a pinch of salt and pepper and a drizzle of olive oil. Add peeled prawns, turning to coat.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns tossing, until pink and starting to curl up, 3-4 minutes.

5

• To the tray with roasted veggies, add baby spinach, semi-dried tomatoes and a drizzle of vinegar. • Toss to combine. Season to taste.

6

• Divide roast veggie toss between bowls. Top with prawns. • Drizzle green dressing over prawns. • Sprinkle with flaked almonds. Top with a dollop of Greek-style yoghurt to serve. Enjoy!