Spiced Spelt, Roasted Veg and Prawn Salad
with Greek Style Cheese and Brazilian Inspired Dressing
- Sulphites
- Crustaceans
- Cereals containing gluten
- Spelt (wheat)
- Milk
- May contain traces of allergens
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
A high protein species of wheat, spelt has a mild and nutty flavour that makes it a naturally savoury base for this salad. Topped with roasted veg and prawns, this dish comes together with the addition of Brazilian spices and crumbly white cheese.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Garlic Clove
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Brazilian Style Spice Mix
(May be present: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
160 grams
King Prawns
(Contains: Crustaceans)
140 grams
Cooked Spelt
(Contains: Cereals containing gluten, Spelt (wheat))
50 grams
Greek Style Salad Cheese
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel).
Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
Pop the sweet potatoes and courgette onto a large baking tray. Drizzle with oil, 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 and tender, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the red wine vinegar, half the Brazilian style spice mix, honey and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper and set aside for now.
Meanwhile, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
Add the garlic and remaining Brazilian style spice mix for the last min of frying.
Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When everything's ready, add the spelt and roasted veg to the dressing and toss together.
Share the spelt salad between your serving bowls.
Top with the rocket and spiced garlic prawns.
Finish by crumbling over the Greek style salad cheese.
