Herby Prawn & Rainbow Veggie toss

Name: Herby Prawn & Rainbow Veggie toss with Chargrilled Capsicum Tahini Sauce
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 Brown Onion; 1 carrot; 1 packet peeled pumpkin pieces; 1 packet Pumpkin Seeds (Pepitas); 1 packet Peeled Prawns; 1 sachet Garlic & Herb Seasoning; ½ tsp honey; 1 bag baby spinach leaves; 1 drizzle balsamic vinegar; 1 packet tahini; 1 packet Chargrilled Capsicum Relish

with Chargrilled Capsicum Tahini Sauce

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If we’ve said it once, we’ve said it a thousand times: you gotta eat the rainbow! Not only does it make your plate look beautiful, but it indicates plenty of nutrient packed ingredients too.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Crustacean/Crustacé

•Sesame

•Sulphites

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

carrot

1 packet

peeled pumpkin pieces

1 packet

Pumpkin Seeds (Pepitas)

1 packet

Peeled Prawns

(Contains: Crustacean/Crustacé; )

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

1 packet

tahini

(Contains: Sesame; )

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

Not included in your delivery

olive oil

½ tsp

honey

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)1843 kJ

Fat17.8 g

of which saturates2.7 g

Carbohydrate39.1 g

of which sugars21.8 g

Dietary Fibre7.6 g

Protein25.6 g

Sodium1639 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot into bite-sized chunks.

• Place peeled pumpkin pieces, onion and carrot on a lined oven tray. Drizzle with olive oil and season with a generous pinch of salt and pepper. • Toss to coat, spread out in a single layer and roast for 20-25 minutes. • When the veggies have 5 minutes remaining, add pumpkin seeds to the tray and continue roasting until toasted.

• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add peeled prawns and turn 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. • Remove pan from heat, then add the honey, turning prawns to coat.

• In a large bowl, combine the roasted veggies, toasted pumpkin seeds, baby spinach leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.

Little cooks: Take the lead by tossing the roast veggie salad!

• In a small bowl, combine tahini and chargrilled capsicum relish. • Divide rainbow veggie toss between bowls. Top with prawns. • Spoon over capsicum-tahini sauce to serve. Enjoy!

Little cooks: Add the finishing touch by spooning over the tahini sauce!