“This is an updated and zesty take on the classic pasta salad using risoni, prawns and yellow grape tomatoes. It’s also light on the cals with less than 400 calories.” – Michelle Southan
Ingredients
- 1 medium (350g) eggplant, trimmed, cut into 2cm pieces
- 1 large zucchini, trimmed, cut into 2cm pieces
- 1 red capsicum, seeded, cut into 2cm pieces
- 200g (1 cup) risoni
- 1 lemon, zested
- 500g peeled green prawns, tails intact
- 200g yellow grape tomatoes, halved
- 1/4 cup fresh baby basil leaves
- 2 tbs chopped fresh continental parsley
- 1 tbs lemon juice
- 1 tbs basil pesto
Method
- Step 1Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place the eggplant, zucchini and capsicum on prepared tray and spray with oil. Roast for 20-25 minutes or until golden and tender.
- Step 2Meanwhile, cook the risoni in a large saucepan of lightly salted water until al dente, adding lemon zest for the last 30 seconds. Drain well.
- Step 3Heat a large non-stick frying pan over high heat. Spray with olive oil. Cook the prawns, in 2 batches, for 2-3 minutes, or until the prawns change colour.
- Step 4Place the risoni, roasted vegetables, prawns, tomato, basil, parsley, lemon juice and pesto in a large bowl. Toss gently to combine. Serve warm or at room temperature.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1504 kj
Energy
5g
Fat Total
2g
Saturated Fat
5g
Fibre
34g
Protein
45g
Carbs (total)
All nutrition values are per serve
Notes
For a gluten-free alternative, simply substitute the risoni with basmati rice or quinoa. This salad would also work well with shredded cooked chicken breast.
Related Video
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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