Nan's Prawns & Roast Veggie Freekeh
with Garlic Yoghurt & Almonds
Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic, and when used as a coating it makes these prawns simply heavenly! Add a medley of veggies, crunchy flaked almonds and a dollop of rich and tangy garlic yoghurt for satisfaction, guaranteed!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
1 packet
freekeh
()
1
carrot
1 bag
baby spinach leaves
2 clove
garlic
1 packet
prawns
()
1 packet
flaked almonds
( )
1
capsicum
1 sachet
lemon pepper seasoning
1
Balsamic Vinaigrette Dressing
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
()
1
olive oil
2 tsp
honey
• Preheat oven to 240°C/220°C fan-forced. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until freekeh is tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan.
TIP: Freekeh is cooked when it is softened but still retains some bite.
• Meanwhile, thickly slice carrot into half-moons. Cut capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with lemon & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If the veggies don't fit in a single layer, spread across two trays.
• Meanwhile, roughly chop baby spinach leaves. Finely chop garlic. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add prawns, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek style yoghurt. Stir to combine. Season to taste.
• When freekeh has 10 minutes remaining, 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. Remove from heat, and add the honey to pan, turning to coat. • To freekeh, add roasted veggies, baby spinach and balsamic vinaigrette. Toss to combine and season to taste.
• Divide roast veggie freekeh between bowls. Top with Nan's prawns. • Top with garlic yoghurt and sprinkle over flaked almonds. Enjoy!
