What better way to celebrate being able to have friends and family over than with an epic spread like this one? The green olives and chargrilled capsicums add a depth of flavour and pop of colour to the meaty prawns, and the slightly smokey and tangy mojo rojo dressing works a treat with the potatoes. Enjoy!
This recipe is under 650kcal per serving.
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.
1 bag
Chat Potatoes
1 bag
green beans
1 punnet
Snacking Tomatoes
1 clove
garlic
1 bag
parsley
1 packet
green olives
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 sachet
garlic & herb seasoning
1 packet
prawns
(Contains Crustacean;)
1 packet
Chargrilled Capsicums
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Mojo Rojo Dressing
(Contains Milk;)
olive oil
20 g
butter
(Contains Milk;)
• Preheat oven to 240°C/220°C fan-forced. • Cut chat potatoes in half. Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: Cut any larger potatoes into quarters so they roast evenly.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
• Meanwhile, trim green beans and slice in half. • Halve cherry tomatoes. Finely chop garlic. • Roughly chop parsley leaves and green olives.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook cherry tomatoes and green beans, tossing, until tender, 4-5 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. • Season to taste, then transfer to a serving bowl. Cover to keep warm.
• Slice bake-at-home ciabatta. In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. • Add ciabatta slices, turning to coat. Transfer to a second lined oven tray. • Bake until golden, 5-7 minutes.
• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add the butter, olives, chargrilled capsicums, remaining garlic and 1/2 the parsley and cook, tossing, until fragrant, 1 minute. • Season to taste, then remove from heat.
• Sprinkle green beans with slivered almonds. Transfer potatoes to a bowl, then top with mojo rojo dressing and remaining parsley. • Bring garlic prawns, patatas bravas, herby ciabatta and almond green beans to the table to serve. Enjoy!