Garlic Chilli Prawn & Risoni Salad
with Yoghurt Dressing & 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!
This recipe is under 650kcal per serving.
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
Ingredients
3 clove
garlic
1
tomato
1
cucumber
1 sachet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Risoni
(Contains Gluten; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
pinch
Chili Flakes
1 packet
Mixed Salad Leaves
1 sachet
vegetable stock powder
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide risoni salad between bowls. Top with garlic chilli prawns. • Drizzle over garlic yoghurt. Garnish with toasted almonds to serve. Enjoy!
