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.
King prawns, cajun roasted squash & dill yoghurt
Give squash a kick with our warm cajun spice mix, then roast with fennel and celeriac and toss with juicy sustainably sourced king prawns. Finish with lime and dill yoghurt.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 fennel
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lime
- 4 spring onion
- 4 garlic clove
- 1 handful of fresh chives
- 2 small butternut squash
- 1 handful of fresh dill
- 400g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 400g celeriac (Celery)
- 2 tsp cajun spice (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
- 300g peas
Nutritional Information
Calories: 434
Protein: 28g
Carbs: 46g
Fat: 18g
King prawns, cajun roasted squash & dill yoghurt
Give squash a kick with our warm cajun spice mix, then roast with fennel and celeriac and toss with juicy sustainably sourced king prawns. Finish with lime and dill yoghurt.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 230C/ fan 210C / gas mark 8. Peel the squash and celeriac, then dice into 2cm cubes (discard the squash seeds). Roughly chop the fennel (discard the root). Finely chop or crush the garlic. Thinly slice the spring onions.
- Place the fennel, squash and celeriac on a lined baking tray. Sprinkle over half the garlic, half the spring onions, half the spice, 1 tbsp oil, sea salt and black pepper. Mix together and roast in the oven for 25 mins, until golden, turning halfway.
- Roughly chop the dill. Finely chop the chives. Zest the lime and halve. Place the yoghurt in a bowl with the zest, juice from the lime and half the herbs. Season with sea salt and black pepper; stir to combine.
- When the veg is nearly done, boil a kettle. Heat a medium non-stick frying pan with 1 tbsp oil on a medium-high heat. Add the prawns with the remaining garlic and spice. Season with sea salt and black pepper. Cook for 5 mins, turning regularly, until light pink and cooked through.
- Meanwhile, fill a saucepan with lightly salted boiling water. Add the peas and boil for 1-2 mins, then drain.
- Toss the prawns and peas with the roasted veg. Garnish with the dill yoghurt, remaining herbs and spring onions.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.