with Roast Veggie Toss & Dill-Parsley Mayo
Summer is upon us and what better way to ring in the new season than by diving into some perfectly spiced prawns which are a summer dinner staple? In this one, our lemon pepper seasoning complements the prawns to perfection and when paired with a simple but tasty bed of veggies, you have everything you could want in a meal and more! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweet potato
1
Beetroot
1
Carrot
1
Brown onion
1
Prawns
2 packet
Lemon pepper seasoning
1 sachet
Baby spinach leaves
1 bag
Mustard cider dressing
1 packet
Dill & parsley mayonnaise
1 packet
Flaked almonds
1 packet
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato, beetroot and carrot into small chunks. Slice brown onion into wedges. Place veggies on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 5 minutes remaining, in a medium bowl, combine prawns, lemon pepper seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing in batches, until pink and starting to curl up, 3-4 minutes.
• To the tray with the roasted veggies, add baby spinach leaves and mustard cider dressing. Gently toss to combine. Season to taste.
• Divide roast veggie toss between bowls. Top with lemon pepper prawns. • Drizzle over dill & parsley mayonnaise. Sprinkle over flaked almonds to serve. Enjoy!
2219
kJ
Energy (kJ)
27.3
g
Fat
2.3
g
of which saturates
36
g
Carbohydrate
26
g
of which sugars
13.8
g
Dietary Fibre
35.9
g
Protein
2021
mg
Sodium
with Green Dressing, Yoghurt & Flaked Almonds
