Sundried Tomato Prawns with Chopped Salad & Thyme Roast Potatoes

Sundried Tomato Prawns with Chopped Salad & Thyme Roast Potatoes

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 10, 2021.
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The sun-dried tomato dressing gives these prawns a rich and tangy flavour to tantalize your taste buds. Served with potatoes roasted in fresh oregano to create a hearty meal bursting with fresh flavors.

Ingredients

Yoghurt Dressing

  • 50g yoghurt
  • 25g sundried tomato dressing

Prawns

  • 1/2 pack thyme, leaves picked
  • 1 tsp olive oil
  • 300g prawns

Chopped Salad

  • 25g sundried tomato dressing
  • 30g feta cheese, crumbled
  • 1 Lebanese cucumber, diced 2cm
  • 1 capsicum, diced 2cm
  • 1 baby cos lettuce, roughly chopped

Potatoes

  • 400g potatoes, thinly sliced
  • 1 tsp olive oil
  • 1/2 pack thyme, leaves picked

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Thinly slice potatoes and pick thyme leaves. Set half the thyme leaves aside for later and toss remaining leaves with potatoes on a lined oven tray with olive oil. Season to taste and roast in oven for about 25 minutes, until golden and tender.
  3. Roughly chop lettuce. Dice capsicum and cucumber 2cm and crumble feta. Add all to a large bowl and set aside.
  4. Combine yoghurt and half the sundried tomato dressing in a small bowl and set aside for serving.
  5. Pat prawns dry. Heat olive oil in a medium fry-pan on high heat. Add prawns and second measure of thyme leaves and cook for 2 minutes each side, until cooked through. Remove from heat.
  6. Add remaining sundried tomato dressing to salad and toss to coat.
  7. Prawns with potatoes and salad. Serve yoghurt dressing on the side.

Nutritional Information

Energy 1777 kj
425 kcal
Protein 37.5g
Carbohydrate 34.5g
Fat 17.1g