with Green Dressing, Yoghurt & Flaked 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
Kalamata Olives
1 packet
Prawns
1 packet
Garlic paste
1 packet
Tomato & herb seasoning
1 sachet
Baby spinach leaves
1 bag
Green Dressing
1 packet
Flaked almonds
1 packet
Sweet potato, carrot & zucchini mix
1 bag
Vinegar
1 drizzle
Greek-style yoghurt
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato, carrot & zucchini mix 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. • In a medium bowl, combine garlic paste, tomato & herb seasoning 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. • Meanwhile, 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 Greek-style yoghurt to serve. Enjoy!
1565
kJ
Energy (kJ)
13.5
g
Fat
2.3
g
of which saturates
35.7
g
Carbohydrate
19.9
g
of which sugars
25.5
g
Protein
2066
mg
Sodium
with Kalamata Olives, Green Dressing, Yoghurt & Almonds
with Mixed Leaves & Crushed Peanuts
