Tonight, it's all about simple and classic - lemon-pepper prawns, some herby sweet potatoes, and to keep the carbs down, a big salad that will see you going back for more.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
2
sweet potato
1 packet
sesame seeds
( )
1 punnet
snacking tomatoes
1 bag
mixed salad leaves
1 packet
Japanese dressing
()
1 packet
mayonnaise
()
1 packet
prawns
()
1 sachet
lemon pepper seasoning
1 packet
crispy shallots
1
olive oil
drizzle
rice wine vinegar
• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper over two oven trays lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.
• While the sweet potato is roasting, halve snacking tomatoes. • In a medium bowl, place snacking tomatoes and mixed salad leaves. Just before serving, drizzle with a little olive oil and the rice wine vinegar and season with salt and pepper.
TIP: Dress the salad before serving to prevent the leaves from going soggy!
• In a small bowl, mix together Japanese dressing and mayonnaise.
• In a second medium bowl combine lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Add prawns and turn to coat.
• 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.
• Divide lemon pepper prawns, sesame sweet potatoes and salad between plates. • Garnish salad with crispy shallots. Serve with Japanese mayo. Enjoy!