Double Garlic Chilli Prawn & Risoni Salad
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Double Garlic Chilli Prawn & Risoni Salad

Double Garlic Chilli Prawn & Risoni Salad

with Yoghurt Drizzle & Toasted Almonds

A fresh and filling salad is just what the doctor ordered - loads of crunchy veg, risoni for a source of satisfying carbs, yoghurt and nuts for healthy fats and lots of texture, and lean protein in the form of pan-fried prawns. This one ticks all the boxes!

Tags:
Climate Superstar
Allergens:
Almond
•Crustacean/Crustacé
•Milk
•Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

Garlic

1

Tomato

1

Cucumber

1

Flaked Almonds

(Contains Almond; )

2

Peeled Prawns

(Contains Crustacean/Crustacé; )

1

Chilli Flakes

1

Mixed Salad Leaves

1

Vegetable Stock Powder

1

Greek-Style Yoghurt

(Contains Milk; )

1

Risoni

(Contains Gluten(Wheat); May be present Soy. )

Not included in your delivery

1

olive oil

white wine vinegar

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Nutrition Values

Energy (kJ)2398 kJ
Calories495 kcal
Fat9.7 g
of which saturates1.5 g
Carbohydrate65.3 g
of which sugars9.7 g
Dietary Fibre7.3 g
Protein43.1 g
Sodium1790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Meanwhile, finely chop garlic. Roughly chop tomato and cucumber. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

2

• Cook risoni in the boiling water, over high heat, until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan and allow to cool slightly.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Transfer the garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute of cook time, add the remaining garlic and a pinch of chilli flakes (if using) and cook, until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the remaining garlic and a pinch of chilli flakes (if using) and cook, until fragrant, 1 minute.

5

• Add tomato and cucumber to the saucepan with risoni, along with mixed salad leaves, vegetable stock powder and a drizzle of white wine vinegar and olive oil. Stir to combine and season to taste.

6

• Divide risoni salad between bowls. Top with garlic chilli prawns. • Drizzle over garlicky yoghurt. Garnish with toasted almonds to serve. Enjoy!