Double Lemon Pepper Prawns
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Double Lemon Pepper Prawns

Double Lemon Pepper Prawns

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.

Tags:
Calorie Smart
•Under 40g carbs
•Easy Prep
Allergens:
Crustacean
•Egg
•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1

beetroot

1

carrot

1

brown onion

2 packet

prawns

(Contains Crustacean;)

1 sachet

lemon pepper seasoning

1 bag

baby spinach leaves

1 packet

mustard cider dressing

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2360 kJ
Fat26.3 g
of which saturates2.3 g
Carbohydrate38.3 g
of which sugars28.2 g
Dietary Fibre13.8 g
Protein35.7 g
Sodium2029 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• 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 between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• 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, until pink and starting to curl up, 3-4 minutes.

TIP: Cook prawns in batches for the best results.

3
3

• To roast veggies, add baby spinach leaves and mustard cider dressing. Gently toss to combine. Season to taste.

4
4

• Divide roast veggie toss between bowls. Top with lemon pepper prawns. • Drizzle over dill & parsley mayonnaise. Sprinkle over flaked almonds to serve. Enjoy!