One-pan roasted Mediterranean prawns and vegetables

A delicious one-pan Mediterranean prawns and vegetables. A quick mid-week dinner that’s ready in 30 minutes.  Choose seasonal veg and use frozen prawns to keep the cost down.

Serves 2

Ingredients

500 g asparagus – tough ends removed

10-12 cherry tomatoes

1 courgette – sliced

1 red onion, halved and thickly sliced

500 g large prawns – peeled

For the dressing:

1 tsp fresh grated ginger

4 tbsp Extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp ground cumin

½ tsp ground turmeric

1 tsp salt

1 clove crushed garlic (more if you love garlic)

½ tsp ground black pepper

Optional – 1 small red finger chilli – seeds removed and finely chopped

To finish

Fresh chopped parsley

Drizzle of lemon juice

Cooking instructions

• Preheat oven to 200°C/ 180°C Fan/ Gas mark 6.
• Make the dressing. Mix all the dressing ingredients in a bowl and whisk together.
• Place the vegetables on a large roasting pan (where possible, avoid using non-stick cookware). Pour half of the dressing on top, and work with your hands to ensure all the veggies are well coated. Spread the veggies out in one layer. Bake in the heated oven for 10-12 minutes.
• Meanwhile, in a large bowl, add the prawns. Pour on the remaining dressing to cover the prawns.
• Remove vegetables from the oven. Push vegetables into one half of the pan, add the prawns to the other half, and spread out evenly.
• Place the pan back in the oven. Cook for a further 5 minutes.
• To serve: squeeze some fresh lemon juice and sprinkle with parsley.
• Optional extra: can be served with brown rice or quinoa for a more substantial meal.

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