Garlic prawns with cucumber and potato salad

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Serves: 4
Time to make: 45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
Total cost: $29.68 / $7.42 per serve
(at time of publication)

Diabetes friendly High calcium Low fat Low kilojoule Gluten free High protein

Ingredients
Nutrition info.

Full ingredients list:

600g small red potatoes
2 cloves garlic, crushed
24 uncooked medium king prawns, peeled, tail on,deveined
1 tablespoon chopped oregano
1/2 cup plain low-fat Greek yoghurt
1/4 cup 97% fat-free mayonnaise
1 tablespoon red wine vinegar
2 tablespoons chopped dill
1 small red onion, thinly sliced
2 Lebanese cucumbers, thinly sliced into rounds
cooking oil spray
8 cups green salad, to serve

Nutritional information (per serve)

Kilojoules:

1,271kJ

Calories:

304cal

Protein:

30.9g

Total fat:

3.7g

Saturated fat:

0.8g

Carbohydrates:

31.1g

Sugars:

9.2g

Dietary fibre:

5.8g

Sodium:

526mg

Calcium:

260mg

Iron:

2.6mg

Instructions

Instructions and steps:

Step 1 Boil potatoes for 15–20 minutes, or until tender. Drain and set aside to cool. Once cooled, chop into large chunks and transfer to a large bowl.

Step 2 Meanwhile, toss together garlic, prawns and oregano.

Step 3 In a bowl, whisk together yoghurt, mayonnaise, vinegar, dill and freshly ground black pepper. Pour half the dressing over potatoes. Add onion and cucumber. Toss to combine.

Step 4 Spray a chargrill pan with oil and place over high heat. Cook prawns, turning, until just cooked. Serve with potato salad, green salad and remaining dressing.