Our Plans
Mediterranean Prawns & Veggie-Olive Toss
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mediterranean Prawns & Veggie-Olive Toss

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.

Under 650kcal
Under 40g carbs
Quick Prep
Climate Superstar

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


Serving amount

1 packet

kalamata olives

1 packet


(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

Energy (kJ)1565 kJ
Fat13.5 g
of which saturates2.3 g
Carbohydrate35.7 g
of which sugars19.9 g
Protein25.5 g
Sodium2066 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• 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!

Meal right image

Explore Similar Recipes

Meal left image