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Prawn Mediterranean Salad with

Roasted Garlic Vinaigrette
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
359 kcal
Protein
: 
16.6g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Baking Potato

125 grams

Baby Plum Tomatoes

80 grams

Green Beans

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

15 grams

Honey

150 grams

King Prawns

(Contains: Crustaceans)

2 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

½ pot(s)

Dijon Mustard

1 unit(s)

Cosberg Lettuce

Not included in your delivery

2 tbsp

Olive Oil

Energy (kJ)1503 kJ
Energy (kcal)359 kcal
Fat9.4 g
of which saturates1.6 g
Carbohydrate40.1 g
of which sugars10.9 g
Dietary Fibre5.7 g
Protein16.6 g
Salt0.9 g
Potassium664.5 mg
Calcium10.5 mg
Iron0.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Fill and boil your kettle, preheat your oven to 180°C.

Chop the potato into 1cm chunks (no need to peel).

Pop them into a saucepan with 0.5tsp of salt.

Cover with boiling water and cook on high heat until you can easily slip a knife through, 8-12 mins.

Drain into a colander when ready and allow to cool.

2

Pop the garlic cloves onto a small piece of foil and drizzle with oil.

Scrunch the foil to enclose the garlic and then bake in the oven until soft, 10-12 mins.

Meanwhile, halve the baby plum tomatoes.

Trim the green beans and chop in half.

Trim the root from the cosberg lettuce then separate the leaves.

Trim the spring onion then thinly slice.

3

Heat a splash of oil in a frying pan over high heat.

When hot, add the green beans and stir fry until tender, 4-5 mins.

Add a splash of water to the pan as they cook to steam the beans.

Transfer to a plate and allow to cool.

Keep the pan, we will use it for the prawns later.

4

In a large bowl, mix the Dijon mustard (see ingredients for amount) with the red wine vinegar, honey and olive oil (see ingredients list for amount).

Keep to one side.

When the garlic cloves are soft, pop the flesh out of the skin and chop until smooth.

Mix into the dressing.

Add the tomatoes, green beans and cooked potatoes to the dressing.

Season with salt and pepper and use a spoon to coat the veggies in the dressing.

5

Heat another splash of oil in the frying pan over high heat.

When hot, add the prawns and stir fry until cooked through, 4-5 mins.

Season with salt and pepper and get ready to serve.

IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

6

Add the cosberg lettuce leaves to the bowl with veggies and toss to coat the leaves.

Share the salad between your plate and top with the cooked prawns and a sprinkle of spring onion.

Enjoy!

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