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
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 20g rocket
- 1 handful of fresh chives
- 1 shallot
- 150g peas
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
- 80g greek style yoghurt (Milk)
- 1 garlic clove
- 1 unwaxed lemon
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 onion
- 1 pepper
- 6 baby potatoes
Nutritional Information
Calories: 598
Protein: 37g
Carbs: 51g
Fat: 28g
Ingredients
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 handful of fresh chives (use half)
- 20g rocket (use half)
- 1 shallot (use half)
- 150g peas (use half)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
- 80g greek style yoghurt (use half) (Milk)
- 1 garlic clove (use half)
- 1 unwaxed lemon (use half)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 onion (use half)
- 1 pepper (use half)
- 6 baby potatoes
Nutritional Information
Calories: 713
Protein: 39g
Carbs: 75g
Fat: 29g
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 a baking tray with baking parchment
- Pull out a large frying pan, a sieve, a small bowl & a grater
Roast the veg
- Halve the potatoes (quarter any large ones). Cut the onion into 8 wedges. Thinly slice the pepper
- Place all onto the lined baking tray and toss with the paprika oregano blend, 1/2 tsp oil and a pinch of salt and pepper. Roast for 20 mins
Make the chorizo fricassee
- Meanwhile, dice the half pack of chorizo into 1cm chunks. Thinly slice the shallot. Finely chop the chives. Zest and halve the lemon. Finely chop or grate the garlic
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and cook for 5 mins, stirring frequently, until golden
- Add the shallot and peas and cook for a further 2 mins, until soft.
Finish roasting
- Drain the prawns
- After 20 mins, remove the tray from the oven and move the veg to one side
- Add the prawns to the other side of the tray in one layer, drizzle with 1/2 tsp oil and season with 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
Make the yoghurt
- Meanwhile, in the small bowl, combine the yoghurt, garlic, lemon zest, the juice from half the lemon and 1 tbsp water (1/2 tbsp for 1 person). Mix well and season with salt and pepper
- Squeeze the juice from the remaining lemon into the chorizo fricassee
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- When ready, 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 fricasse and sprinkle with the chives
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