Have a summer full of salad days with this tasty, low-fat meal which is ready in 15 minutes.
Ingredients
- 1 tablespoon wholegrain mustard
- 1 slice Lebanese bread
- 2 bunches asparagus, woody ends trimmed, cut into thirds
- 200g punnet grape tomatoes, halved
- 1 tablespoon fresh oregano leaves, chopped
- 1 garlic clove, crushed
- 80ml (1/3 cup) 99% Fat Free Italian Dressing
- 600g cooked prawns, peeled, deveined
- 420g can cannellini beans, rinsed, drained
- 4 bocconcini, torn
- 50g baby Asian greens
Method
- Step 1Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Spread the mustard over the bread. Tear into pieces and place on the prepared tray. Bake for 5 minutes or until crisp. Transfer to a plate.
- Step 2Combine the asparagus, tomato, oregano, garlic and 1 tablespoon of the dressing in a bowl. Transfer to the baking tray. Cover with foil and bake for 5 minutes or until tender. Transfer to a bowl. Pour over any cooking juices.
- Step 3Add the prawns, beans, bocconcini, baby Asian greens and remaining dressing to the asparagus mixture. Toss gently to combine. Divide among serving dishes and top with the croutons.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1300 kj
Energy
4.5g
Fat Total
2g
Saturated Fat
8.5g
Fibre
41g
Protein
25g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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