Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 16 green king prawns, tails intact
- 400grams small red washed potatoes
- 1tablespoons continental parsley
- 300grams sugar snap peas
- 1/3 cup extra virgin olive oil
- 1/4teaspoons dried chilli flakes
- 1 lemon, juiced and zested
- 200grams baby leaf salad mix
- 2 cloves garlic
Nutrition per serving
1280kJ / 308Cal
1280 Kilojoules or 308 Calories
15% of daily energy intake*
Protein
5.2grams
Fat
18.8grams
Carbs
26.2grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Split prawns lengthways, ensuring not to cut all the way through. Place in a bowl with garlic, zest and chilli. Toss to combine and set aside.
Step 2 of 5
Place oil and lemon juice in a screw-top jar. Season to taste and shake well to combine.
Step 3 of 5
Steam potatoes for 15 minutes or until tender. Slice and place in a serving bowl. Add 2 tbs dressing and parsley and toss to coat.
Step 4 of 5
Meanwhile, place peas in a bowl and cover with boiling water. Set aside for 4 minutes or until bright green. Drain, refresh in cold water and drain well. Add to potato with salad leaves.
Step 5 of 5
Heat a chargrill pan over medium-high heat. Cook prawns, turning often, for about 4 minutes or until they change colour. Add to salad, drizzle with remaining dressing and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.