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.
Peri Peri King Prawns with Roast Veg Salad
Whip up your own peri-peri feast, thanks to our Portuguese-style seasoning. Sizzle responsibly-sourced king prawns in the oven till golden, then pair with griddled rainbow veg. Fluffy baby potatoes for extra comfort.
Prep in 10
5 plants
Low sat fat
Serving size
Ingredients
- 40g rocket
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp red pepper tapenade (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 courgette
- 6 baby potatoes
- 1 pepper
- 1 onion
- 2 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
Nutritional Information
Calories: 499
Protein: 23g
Carbs: 38g
Fat: 29g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp red pepper tapenade (use half) (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 pepper (use half)
- 2 tsp peri peri seasoning (use half) (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 1 onion (use half)
- 40g rocket (use half)
- 6 baby potatoes
- 1 courgette (use half)
Nutritional Information
Calories: 614
Protein: 25g
Carbs: 62g
Fat: 29g
Peri Peri King Prawns with Roast Veg Salad
Whip up your own peri-peri feast, thanks to our Portuguese-style seasoning. Sizzle responsibly-sourced king prawns in the oven till golden, then pair with griddled rainbow veg. Fluffy baby potatoes for extra comfort.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 8 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large bowl & a measuring jug
Roast the veg
- Halve the potatoes lengthways (quarter any larger ones). Slice the onion into wedges. Cut the pepper into chunks. Cut the courgette into 1/2cm half-moons. Drain the prawns
- Place the prepped veg onto the lined baking tray and toss with 2 tbsp oil, half the peri peri seasoning and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until golden and crispy
Sizzle the prawns
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the prawns and remaining peri peri seasoning and cook for 2 mins
- Add the red pepper tapenade, stock powder and 150ml water (75ml for 1 person). Bring to a boil, lower the heat to medium-high and simmer for a further 7 mins. Season with salt and pepper
Last bits & plate up
- When ready, combine the rocket and roasted veg in the large bowl. Season with salt and pepper
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the roasted veg salad between bowls, topped with the prawns. Drizzle over any remaining peri peri sauce from the frying pan
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