Double Garlic & Herb Prawn Burger
with Veggie Fries & Creamy Pesto Dressing- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Crustaceans
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Ingredients
2
Garlic
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat, May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut; )
1
Kumara
1 sachet
Garlic & Herb Seasoning
1 packet
Potato
1
Carrot
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 packet
Mixed Salad Leaves
400 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, kumara and carrot into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine peeled prawns, garlic, garlic & herb seasoning and a drizzle of olive oil. Set aside.
• When the fries have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). Season to taste. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bowl, combine mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Spread the bases of burger buns with creamy pesto dressing. Top with garlic and herb prawns and salad. • Serve with veggie fries. Enjoy!
