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 lunch 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
Brown onion
1
Prawns
2
Lemon pepper seasoning
1
Baby spinach leaves
1
Mustard cider dressing
1
Dill & parsley mayonnaise
1
Flaked almonds
1
Sweet potato, carrot & zucchini mix
1
• Preheat oven to 240°C/220°C fan-forced. Slice brown onion into wedges. • Place sweet potato, carrot & zucchini mix and onion on 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, in batches, tossing, 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 plates. • Top with lemon pepper prawns. • Drizzle over dill & parsley mayonnaise. • Sprinkle over flaked almonds to serve. Enjoy!
2390
kJ
Energy (kJ)
26.1
g
Fat
2.3
g
of which saturates
37.5
g
Carbohydrate
23.6
g
of which sugars
13.5
g
Dietary Fibre
37.4
g
Protein
1998
mg
Sodium
with Dill-Parsley Mayo & Flaked Almonds
