with Kalamata Olives, Green Dressing, Yoghurt & Almonds
Herby prawns, an olive-studded roast veggie toss with flaked almonds and Greek-style yoghurt for some crunch and coolness, we've got Mediterranean night sorted! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweet potato
2
Zucchini
1
Garlic
1 clove
Prawns
1 packet
Chilli flakes
1 pinch
Green Dressing
1 packet
Flaked almonds
1 packet
Baby spinach leaves
1 bag
Kalamata Olives
1 packet
Italian herbs
1 sachet
Vinegar
1 drizzle
Greek-style yoghurt
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks.
• Place prepped veggies 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, finely chop garlic. Roughly chop kalamata olives. Set aside. • In a medium bowl, combine Italian herbs, half the garlic, a pinch of chilli flakes (if using), a pinch of salt and pepper and a drizzle of olive oil. Add prawns, turning to coat.
• In a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To the tray with roasted veggies, add baby spinach, olives and a drizzle of vinegar. • Toss to combine. Season to taste.
• Divide roast veggie toss between bowls. Top with prawns. • Drizzle green dressing over prawns. • Sprinkle with flaked almonds. Top with a dollop of Greek-style yoghurt to serve. Enjoy!
1554
kJ
Energy (kJ)
12.5
g
Fat
2.3
g
of which saturates
35.5
g
Carbohydrate
16.6
g
of which sugars
24.9
g
Protein
1268
mg
Sodium
with Green Dressing, Yoghurt & Flaked Almonds
