Thai-Style Prawn & Roast Pumpkin Salad

Name: Thai-Style Prawn & Roast Pumpkin Salad with Lemon, Chilli & Peanut Dressing
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 2 leaves makrut lime leaves; ½ lemon; 1 packet fish sauce & rice vinegar mix; 1 packet prawns; 1 cucumber; 1 bag mint; 1 bag coriander; 1 packet roasted peanuts; 1 packet sweet chilli sauce; 2 tsp water; 1 bag mixed salad leaves; 1 packet crispy shallots; 1 butternut pumpkin; 1 sachet Thai Stir-Fry Sauce; 1 punnet(s) snacking tomatoes; ½ Long Chilli

with Lemon, Chilli & Peanut Dressing

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Complete with a zingy, textural dressing, this elegant prawn dish is something special. Bursting with bright greens, sweet cherry tomatoes and spiced roast pumpkin, expect an explosion of flavour with each bite.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Pesce

•Crustaceans

•Jordnødder

•Soja

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

2 leaves

makrut lime leaves

lemon

1 packet

fish sauce & rice vinegar mix

1 packet

prawns

cucumber

1 bag

mint

1 bag

coriander

1 packet

roasted peanuts

1 packet

sweet chilli sauce

1 bag

mixed salad leaves

1 packet

crispy shallots

butternut pumpkin

1 sachet

Thai Stir-Fry Sauce

1 punnet(s)

snacking tomatoes

Long Chilli

Not included in your delivery

olive oil

2 tsp

water

Nutritional Values

Energy (kJ)1787 kJ

Fat23.4 g

of which saturates5.1 g

Carbohydrate44.3 g

of which sugars30.9 g

Protein27.3 g

Sodium1874 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice butternut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Thai stir-fry spice and season generously with salt and pepper. Toss to coat, then arrange in a single layer. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the pumpkin between two trays.

• Meanwhile, finely chop garlic. De-stem the makrut lime leaves, then finely chop. Zest lemon to get a pinch, then slice into wedges. • In a medium bowl, combine garlic, makrut lime, lemon zest and fish sauce & rice vinegar mix. Add prawns, tossing to coat.

TIP: Makrut lime leaves are fibrous so you want to cut them into small pieces.

• Halve snacking tomatoes. Thinly slice cucumber into half-moons. • Pick and thinly slice mint leaves. Finely chop coriander. Roughly chop roasted peanuts. • In a small bowl, combine peanuts, sweet chilli sauce, coriander, the water and a generous squeeze of lemon juice. Season to taste.

• In a large bowl, add a drizzle of olive oil. Season, then stir to combine. • Add tomatoes, cucumber, mint and mixed salad leaves. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp.

• When the pumpkin has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook prawns (including the marinade!), tossing, until pink and starting to curl up, 3 minutes. Remove from heat.

• Thinly slice long chilli (if using). • Divide roast pumpkin and salad between plates. Top with Thai-style prawns. Drizzle over lemon, chilli and peanut dressing. • Sprinkle with crispy shallots and chilli. Serve with any remaining lemon wedges. Enjoy!