Lemon Pepper Prawns & Roast Veggie Salad
with Dill-Parsley Mayo & Flaked Almonds- Eggs
- Almond
- Crustaceans
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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 30g carbohydrates per serving.*
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Baby Spinach Leaves
1 sachet
Lemon Pepper Seasoning
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Zucchini
1
Brown Onion
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Cauliflower
1
Carrot
1 packet
Mustard Cider Dressing
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice brown onion into wedges. • Place onion and cauliflower, carrot & zucchini mix 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.
• 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.
• Add baby spinach leaves and mustard cider dressing to the tray with roasted veggies. Gently toss to combine. Season to taste.
• Divide roast veggie salad between bowls. • Top with lemon pepper prawns. • Drizzle over dill & parsley mayonnaise. • Sprinkle over flaked almonds to serve. Enjoy!
