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Picture of Prawn, sugar snap pea & feta salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 615 kcal 31 %
  • Fat 51 g 79 %
  • Saturated 11 g 57 %
  • Carbs 28 g 9 %
  • Fiber 8 g 34 %
  • Protein 18 g 36 %
  • Cholesterol 45 mg 15 %
  • Sodium 705 mg 29 %
  • Calcium 478 mg 48 %
  • Magnesium 140 mg 33 %
  • Potassium 744 mg 16 %
  • Iron 5 mg 29 %
  • Zinc 3 mg 27 %
  • Phosphorus 394 mg 56 %
  • Vitamin A 213 µg 24 %
  • Vitamin C 99 mg 110 %
  • Thiamin (B1) 0 mg 29 %
  • Riboflavin (B2) 1 mg 66 %
  • Niacin (B3) 2 mg 15 %
  • Vitamin B6 0 mg 38 %
  • Folate equivalent (total) 141 µg 35 %
  • Vitamin B12 1 µg 35 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 11 mg 74 %
  • Vitamin K 200 µg 167 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Prawn, sugar snap pea & feta salad

Ingredients

  • 100g sugar snap peas
  • ½ lemon, zested and juiced
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 2 tbsp olive oil
  • small handful of parsley, roughly chopped
  • 60g rocket leaves
  • 50g feta, crumbled
  • 450g leftover rice with prawns (see recipe below)
  • 25g toasted flaked almonds

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