with Roast Veggie Toss & Dill-Parsley Mayo
Dive into some perfectly spiced prawns for your next dinner winner! In this one, our lemon pepper seasoningcomplements 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
Red onion
1
Peeled prawns
1 packet
Lemon pepper seasoning
1 sachet
Baby spinach leaves
1 packet
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 red 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 peeled 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, until pink and starting to curl up, 3-4 minutes.
• To the roasted veggie tray, add baby spinach leaves and mustard cider dressing. Gently toss to combine. Season to taste with salt and pepper.
• Divide roast veggie toss between plates. • Top with lemon pepper prawns. • Drizzle over dill & parsley mayonnaise and sprinkle over flaked almonds to serve. Enjoy!
1926
kJ
Energy (kJ)
460
kcal
Calories
26.2
g
Fat
2.5
g
of which saturates
37
g
Carbohydrate
27
g
of which sugars
13.8
g
Dietary Fibre
21.2
g
Protein
1340
mg
Sodium
