Roasted Prawn & Veggie Salad

The picture shown is only indicative of how the recipe would turn out after cooking as it is subjective to the individual style of cooking & hand. Pic Source: Freepik

⏳Preparation Time: 15–20 minutes

🍽Serves: 1

🥗Ingredients

• Shrimp/Prawn- 1/4 cup
• Cherry tomato (sliced)- 1/4 cup
• Cauliflower/Broccoli (chopped)- 1/4 cup
• Flax seeds (roasted)- 1/4 teaspoon
• Carrot (shredded)- 1/4 cup
• Yellow bell pepper (diced)- 1/4 cup
• Onion (chopped)- 1/4 cup
• Asparagus (diced)- 1/4 cup
• Olive oil- to coat
• Red chilli powder- to taste
• Fresh oregano- 1 teaspoon
• Salt- to taste
• Black pepper- to taste
• Lemon juice, to taste

For Chilli-lime Vinaigrette Dressing:

• Lemon juice- 1/2 tablespoon
• Honey- 1/2 teaspoon
• Red chilli powder- 1/4 teaspoon
• Salt- to taste
• Black pepper powder- to taste

✋🏻Method:

1. Firstly, preheat oven to 400˚F (200˚C). Add cut vegetables to a baking tray lined with parchment paper.
2. Drizzle in some olive oil and sprinkle the seasonings- red chilli powder, fresh oregano, salt and black pepper as per your taste preference. Coat the veggies in the oil and seasonings & bake for 10 minutes.
3. Next, move veggies to the side to make space in the center of the baking tray for the shrimp. Add shrimp in a single layer and coat it with oil & seasonings as done for the vegetables earlier.
4. Bake for 5–8 minutes, until shrimp is fully cooked. Be careful not to overcook.
5. To make the chilli-lime vinaigrette, mix the dressing ingredients together in a small bowl.
6. In a large salad bowl, combine mixed vegetables, roasted shrimp, roasted flax seeds and the vinaigrette dressing together. Toss the ingredients well and serve. Enjoy!

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