Zesty-Garlic Prawns & Tomato-Rocket Salad
with Parmesan Crushed Potatoes & Garlic Yoghurt
- Milk
- Crustaceans
Ingredients
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
3
Garlic
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Snacking Tomatoes
2
Potato
1 sachet
Lemon Pepper Seasoning
Spinach, Rocket & Fennel Mix
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt. Toss to coat. Roast until just tender, 18-20 minutes. • Lightly crush semi-roasted potatoes on the tray. Sprinkle with shaved Parmesan cheese. Return to oven to roast until golden, 8-10 minutes.
• When potatoes have 10 minutes remaining, halve snacking tomato. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook half the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• 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. • Add lemon pepper seasoning and remaining garlic and cook, until fragrant, 1 minute. • Remove from heat and add the honey, tossing to combine. Season to taste.
• In a large bowl, combine spinach, rocket & fennel mix, snacking tomatoes and a drizzle of olive oil and the vinegar. Season.
• Divide zesty-garlic honey prawns, Parmesan crushed potatoes and tomato salad between bowls. • Serve with garlic yoghurt. Enjoy!
