One-Tray Mumbai Prawn, Chicken & Cauliflower 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
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Spring Onion
320 g
Chicken Thigh
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Roughly chop potato and carrot into large chunks.
- Cut cauliflower into large florets.
- Place veggies, potatoes and chicken thigh 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.
TIP: Chicken is cooked through when its no longer pink inside.
- Remove tray from oven, add peeled prawns and a drizzle of olive oil. Season 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.
- Slice chicken if preferred.
- Divide Mumbai prawn, chicken and cauliflower traybake between bowls. Drizzle over Greek-style yoghurt. Garnish with spring onion to serve. Enjoy!
