Argentinian Inspired King Prawn Salad
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Argentinian Inspired King Prawn Salad

with Roasted Potato Chunks and Charred Courgette

Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

24 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

1 pinch

Chilli Flakes

1 unit(s)


(May contain Celery)

150 grams

King Prawns

(Contains Crustaceans)

2 unit(s)

Garlic Clove

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)

25 grams


(Contains Nuts May contain Nuts)

Not included in your delivery

1 tbsp


1 tbsp

Olive Oil for the Dressing

10 grams



Nutritional information

Energy (kJ)2107 kJ
Energy (kcal)504 kcal
Fat22.5 g
of which saturates7.7 g
Carbohydrate57 g
of which sugars11.6 g
Protein21.6 g
Salt1.86 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Garlic Press
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, in a large bowl, combine the red wine vinegar, chilli flakes (add less if you'd prefer things milder), honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.


Trim the courgette, then quarter lengthways. Chop into 2cm chunks.

Drain the prawns, then pat dry with kitchen paper.

Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the prawns and courgette. Season with salt and pepper. Stir-fry until cooked through and tender, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Add the butter (see pantry for amount) and garlic to the pan. Allow to melt, then toss to coat the prawns and courgette. Cook for a further 1 min. Remove from the heat and allow to cool slightly.


When everything's ready, add the roasted potato, courgette and prawns to the dressing bowl. Toss to coat.

Just before serving, add the baby leaves and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.


Share the prawn salad between your serving bowls.

Crumble over the Greek style cheese and garnish with the pumpkin seeds.