Seared Garlic Prawns & Veggie-Olive Salad
with Green Dressing
- Crustaceans
Bring the flavours of the Mediterranean to your table tonight with a colourful and flavour-filled plate of herby prawns, an olive-studded roast veggie salad and a generous drizzle of Green dressing.
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Garlic & Herb Seasoning
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Green Goddess Dressing
1 packet
Kalamata Olives
2
Sweet Potato
1
Red Onion
1
Snacking Tomatoes
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly slice zucchini into half-moons. Cut sweet potato into bite-sized chunks. Peel and cut red onion (see ingredients) into wedges. • Place sweet potato, red onion and zucchini 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. Halve snacking tomatoes (see ingredients). Set aside. • In a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add peeled prawns, tossing to coat.
• When the veggies have 10 minutes remaining, in a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl, 3-4 minutes.
• Add baby spinach, olives, snacking tomatoes and a drizzle of vinegar to the tray with roasted veggies. Toss to combine. Season to taste. • Divide roast veggie toss between bowls. Top with prawns. • Drizzle green dressing over prawns. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!
