The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chimichurri Tiger Prawns with Roast Potatoes, Tenderstem Broccoli & Avocado Salad
Celebrate Father's Day with a dish that feels truly special. Buttery jumbo tiger prawns take centre stage - you'll drizzle them with vibrant chimichurri for a fresh twist, then pair with golden roast potatoes and nutty Tenderstem broccoli. A leafy side salad, studded with creamy avocado, completes the feast.
High protein
New
7 plants
Low sat fat
Father's Day
Serving size
Ingredients
- 80g mixed salad leaves
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 200g baby tomatoes
- 1 avocado
- 400 x black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 240g Tenderstem broccoli
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tsp dried oregano
- 1 handful of fresh flat-leaf parsley
- 1 chilli
- 12 baby potatoes
Nutritional Information
Calories: 470
Protein: 32g
Carbs: 32g
Fat: 24g
Chimichurri Tiger Prawns with Roast Potatoes, Tenderstem Broccoli & Avocado Salad
Celebrate Father's Day with a dish that feels truly special. Buttery jumbo tiger prawns take centre stage - you'll drizzle them with vibrant chimichurri for a fresh twist, then pair with golden roast potatoes and nutty Tenderstem broccoli. A leafy side salad, studded with creamy avocado, completes the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a small bowl & a sieve
Roast the potatoes
- Quarter the potatoes, then add to a lined baking tray with 1 tbsp oil, a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the chimichurri
- Meanwhile, finely chop the parsley. Deseed and finely dice the chilli
- In the small bowl, combine the parsley, oregano, garlic paste, red wine vinegar, chilli (for those who'd like the heat), 1 tbsp olive oil and a pinch of salt and pepper
Roast the prawns
- Trim the broccoli. Drain the prawns
- After 20 mins, add the broccoli to one side of the other lined baking tray, drizzle with 2 tsp oil and a pinch of salt and pepper
- Add the prawns to the other side of the tray, drizzle with 1 tsp oil, salt and pepper
- Roast for 10 mins, until the prawns are cooked through and the broccoli is golden
Make the salad
- Dice the avocado into 1cm chunks. Halve the tomatoes (quarter any larger ones)
- Add both to the large bowl
- When ready to serve, add the leaves and maple mustard dressing to the bowl and toss gently to combine
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawns and roast potatoes onto plates, with the salad and broccoli alongside. Drizzle the prawns with the chimichurri to finish
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