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!
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
Ingredients
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
Nutrition Values
Cooking Steps
• 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. ~~~~~~~~~~ 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.
• 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 garlicky yoghurt. Garnish with toasted almonds to serve. Enjoy!