Lemon Pepper Prawns
with Roast Veggie Toss & Dill-Parsley Mayo
Dive into some perfectly spiced prawns for your next dinner winner! 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 550kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1
Sweet Potato
1
Beetroot
1
Carrot
1
Brown Onion
1 packet
peeled prawns
(Contains Crustacean;)
1 sachet
lemon pepper seasoning
1 packet
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
Nutritional Values
Utensils
Instructions
• 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, 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!