Description
A warm and hearty prawn salad featuring roasted pumpkin and crispy potato wedges, perfect for a nutritious meal.
Ingredients
Scale
- 300g prawns, peeled and deveined
- 400g pumpkin, cubed
- 300g potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 100g mixed salad leaves
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- In a bowl, toss the potato wedges with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper.
- Spread the potato wedges on a baking tray and roast in the oven for 25-30 minutes or until golden brown and crispy.
- Meanwhile, in a separate bowl, toss the pumpkin cubes with the remaining tablespoon of olive oil, salt, and pepper.
- Add the pumpkin to the baking tray during the last 15 minutes of cooking the potatoes.
- In a skillet over medium heat, cook the prawns for 3-4 minutes until they are pink and opaque. Season with salt and pepper.
- In a large bowl, combine the mixed salad leaves and cooked prawns.
- Once the pumpkin and potatoes are cooked, add them to the salad bowl.
- Drizzle with lemon juice and toss gently to combine.
- Serve warm and enjoy your delicious prawn salad!
Notes
- Adjust the seasonings according to your preference.
- Feel free to add other vegetables to the salad if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: Global
Nutrition
- Serving Size: 1 salad bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg