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.
Mediterranean King Prawn Traybake with Chorizo Fricassee & Lemon Yoghurt Dressing
Delicate responsibly-sourced king prawns and fiery hot-cooking chorizo balance each other beautifully in this vibrant dish. Golden roast potatoes, juicy peppers, sweet onions and tender peas up the veg and bring all the colour. A refreshing lemon yoghurt dressing completes the dish.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 80g rocket
- 1 handful of fresh chives
- 150g peas
- 1 shallot
- 200g hot cooking chorizo (pork, smoked paprika, salt, spices)
- 400 x king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 160g greek style yoghurt (Milk)
- 1 garlic clove
- 1 unwaxed lemon
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 pepper
- 2 onion
- 4 large potatoes
Nutritional Information
Calories: 624
Protein: 35g
Carbs: 58g
Fat: 28g
Mediterranean King Prawn Traybake with Chorizo Fricassee & Lemon Yoghurt Dressing
Delicate responsibly-sourced king prawns and fiery hot-cooking chorizo balance each other beautifully in this vibrant dish. Golden roast potatoes, juicy peppers, sweet onions and tender peas up the veg and bring all the colour. A refreshing lemon yoghurt dressing completes the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with baking parchment
- Pull out a large frying pan, a small bowl & a grater
Oven time
- Dice the potatoes into 3cm chunks. Cut the onions into 2cm thick wedges. Thinly slice the peppers
- Place the pepper and onion onto a lined baking tray, and the potatoes onto the other baking tray. Sprinkle the paprika & oregano blend over all the veg and toss with 2 tsp oil and a pinch of salt and pepper
- Roast everything for 20-22 mins
Make the lemon yoghurt
- Meanwhile, zest and halve the lemon. Finely chop or grate the garlic
- In the small bowl, combine the yoghurt, lemon zest, garlic, the juice from half the lemon and 1 tbsp water. Mix well and season with salt and pepper
- Drain the prawns
Get sizzling
- After 20-22 mins, push the pepper and onion to one side of the tray. Add the prawns to the other side of the tray in one layer, drizzle with 1/2 tsp oil and a pinch of salt and pepper
- Return to the oven and roast for a further 7 mins, until the veg is soft and the prawns are pink and cooked through
Build the fricassee
- Slice the chorizo in half, then cut each half into 1cm chunks. Thinly slice the shallot
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and fry for 5 mins, stirring frequently, until golden. Add the shallot and peas and cook for a further 2 mins, until soft. Squeeze in the juice from the remaining lemon (or to taste)
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Finely chop the chives. Toss the rocket through the roasted veg and prawns
- Spread the lemon yoghurt onto plates and top with the roasted veg and prawns. Spoon over the chorizo pea fricassee and sprinkle with chives
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