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Seasoned Prawns & Warm Pesto Risoni Salad
Seasoned Prawns & Warm Pesto Risoni Salad

Seasoned Prawns & Warm Pesto Risoni Salad

with Kalamata Olives & Fetta

A warm pesto risoni salad is the perfect dish to really warm you from the inside out! Packed with fresh basil pesto, tender prawns and with some perfectly Mediterranean sides; olives and fetta, you'll feel like you're dining in the Mediterranean!

Allergens:
Gluten
Wheat
Crustaceans
Milk

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1

Chicken-Style Stock Powder

1

Tomato

1

Baby Spinach Leaves

1

Kalamata Olives

1

Nan's Special Seasoning

1

Peeled Prawns

(Contains: Crustaceans;)

1

Basil Pesto

(Contains: Milk;)

1

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2589 kJ
Calories619 kcal
Fat25.4 g
of which saturates7.2 g
Carbohydrate64.6 g
of which sugars6.5 g
Dietary Fibre5.3 g
Protein31.5 g
Sodium2255 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Half-fill a large saucepan with water, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan. Add chicken-style stock powder and a drizzle of olive oil, stirring to coat.

2

• Meanwhile, roughly chop tomato, baby spinach leaves and kalamata olives. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season with salt and pepper, then add pork loin steaks, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've upgraded to peeled prawns, combine prawns with Nan's special seasoning as above.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: 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.

4

• To pan with risoni, add tomato, olives, baby spinach leaves, basil pesto and prawn resting juices, tossing to combine. Season to taste. • Divide warm pesto risoni salad between bowls. Top with seasoned prawn. • Crumble over fetta cubes to serve. Enjoy!

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