One-Tray Double Mumbai Prawn & Root Veggie Toss
with Yoghurt & Spring Onion
Nothing beats an easy weeknight dinner and this one ticks all the boxes, with all the magic happening in the oven. Potato, cauliflower and carrot roast to perfection, then add Mumbai-spiced prawns on the same tray for fuss-free fare. Finish off with a drizzle of yoghurt and a sprinkling of spring onion!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 packet
Potato
2
Carrot
1
Cauliflower
1 sachet
Mumbai Spice Blend
400 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and carrot into large chunks.
• Cut beetroot into bite-sized chunks.
• Place veggies on a lined oven tray. Sprinkle over Mumbai spice blend,
drizzle with olive oil, season with salt and toss to coat.
• Roast until just tender and brown around edges, 12-15 minutes.
TIP: If your baking tray is crowded, divide between two trays.
• Remove tray from oven, then add peeled prawns and a drizzle of olive oil.
Season to taste with salt and pepper and toss to combine.
• Bake until pink and starting to curl up, a further 8-12 minutes.
• Thinly slice spring onion.
• Divide Mumbai prawn and root veggie toss between bowls.
• Drizzle with Greek-style yoghurt. Garnish with spring onion to serve. Enjoy!
