Mediterranean Prawns & Veggie-Olive Toss
with Green Dressing, Yoghurt & Flaked Almonds
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.
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
1 packet
kalamata olives
1 packet
prawns
(Contains Crustacean;)
1 packet
garlic paste
1 sachet
tomato & herb seasoning
1 bag
baby spinach leaves
1 packet
Green Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
sweet potato, carrot & zucchini mix
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato, carrot & zucchini mix 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.
• Meanwhile, roughly chop kalamata olives. • In a medium bowl, combine garlic paste, tomato & herb seasoning and a drizzle of olive oil. Add prawns, turning to coat.
• In a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Meanwhile, to the tray with roasted veggies, add baby spinach, olives and a drizzle of vinegar. Toss to combine. Season to taste.
• Divide roast veggie toss between bowls. Top with prawns. • Drizzle green dressing over prawns. Sprinkle with flaked almonds. • Top with Greek-style yoghurt to serve. Enjoy!