Easy Lemon Pepper Prawns
with Roasted Sesame Sweet Potato & Tomato Salad
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.
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.
Ingredients
1 packet
sweet potato chunks
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
prawns
(Contains Crustacean;)
1 sachet
lemon pepper seasoning
1 punnet
snacking tomatoes
1 bag
mixed salad leaves
1 packet
crispy shallots
½ packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
1
olive oil
1 drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato chunks on a lined oven tray. Sprinkle with sesame seeds, season with salt and drizzle of olive oil. Toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, half snacking tomatoes. • In a medium bowl, combine lemon pepper seasoning, a drizzle of olive oiland a pinch of salt. Add prawns, tossing to coat. • When sweet potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing until pink and lightly curled, 4-6 minutes.
• In a medium bowl, combine snacking tomatoes, mixed salad leaves and a drizzle of vinegar. Season.
• Divide lemon pepper prawns, sesame sweet potatoes and salad between plates. • Sprinkle over crispy shallots. Serve with sesame dressing. Enjoy!