Lemon Pepper Prawns

Name: Lemon Pepper Prawns with Roast Veggie Toss & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 sweet potato; 1 beetroot; 1 carrot; 1 red onion; 1 packet peeled prawns; 1 sachet lemon pepper seasoning; 1 packet baby spinach leaves; 1 packet mustard cider dressing; 1 packet dill & parsley mayonnaise; 1 packet flaked almonds

with Roast Veggie Toss & Dill-Parsley Mayo

Get up to $200 off!

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.

Tags:

Calorie Smart

•Under 40g carbs

•Climate Superstar

Allergens:

Crustaceans

•Eggs

•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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

beetroot

carrot

red onion

1 packet

peeled prawns

(Contains: Crustaceans;)

1 sachet

lemon pepper seasoning

1 packet

baby spinach leaves

1 packet

mustard cider dressing

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)1926 kJ

Calories460 kcal

Fat26.2 g

of which saturates2.5 g

Carbohydrate37 g

of which sugars27 g

Dietary Fibre13.8 g

Protein21.2 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!