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.
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.
1 packet
freekeh
(Contains Gluten;)
1
carrot
1 bag
baby spinach leaves
2 clove
garlic
1 packet
prawns
(Contains Crustacean;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
capsicum
1 sachet
lemon pepper seasoning
1
Balsamic Vinaigrette Dressing
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains Milk;)
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!