with Avo Salad & Creamy Pesto Dressing
Tonight’s adventure is all about the good stuff stuffed inside a fluffy pita pocket! Load warm pitas with succulent garlic and herb-spiced prawns and a fresh cos lettuce, tomato and creamy avocado salad. Finish it all off with a drizzle of our luscious pesto dressing for a real crowd-pleasing winner.
Allergens
Utensils
Tags
Tomato
1
Cos lettuce
1
Avocado
1
Peeled Prawns
200 g
Garlic & Herb Seasoning
1 sachet
Pita bread
4
Creamy pesto dressing
1 packet
Olive oil
1 drizzle
Honey
0.5 tbs
Vinegar
1 drizzle
• Slice tomato into thin wedges.
• Roughly chop cos lettuce.
• Slice avocado in half, scoop out flesh and roughly chop.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns and Mediterranean spice blend, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat, add the honey and toss to coat.
• Meanwhile, toast or grill pita bread to your liking.
• In a large bowl, combine tomato, cos and avocado with a drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Spread pita bread with some creamy pesto dressing. Top with avo salad and herby prawns.
• Serve with any remaining creamy pesto dressing and salad. Enjoy!
2150
kJ
Energy (kJ)
513
kcal
Calories
55.5
g
Fat
2.5
g
of which saturates
22.5
g
Carbohydrate
11.1
g
of which sugars
5.6
g
Dietary Fibre
17.4
g
Protein
0
mg
Cholesterol
1370
mg
Sodium
