Serves 2

250g prawns, peeled and deveined, thawed if frozen

2½ tbsp olive oil

2 garlic cloves, crushed

Pinch of dried chilli flakes

220g baby potatoes, halved lengthwise

Salt and black pepper

Bunch of asparagus, trimmed

1 lemon, ½ sliced, ½ squeezed

Small handful of fresh parsley leaves, chopped

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a large, rimmed baking tray with tin foil.
2. Place the prawns in a bowl and drizzle with one tablespoon of the olive oil. Add the garlic and chilli flakes. Stir to coat and set aside.
3. In a separate bowl, toss the potatoes with one tablespoon of oil and season generously with salt and pepper. Transfer to the prepared baking tray and spread out in a single layer. Roast for 20-25 minutes or until almost tender. In the bowl used for the potatoes, toss the asparagus with the remaining olive oil and season with salt and pepper. Set aside.
4. Remove the potatoes from the oven and add the asparagus and lemon slices to baking sheet. Continue to roast for 10 minutes.
5. Season the prawns generously with salt and pepper and squeeze over the lemon juice. Use a slotted spoon to add the prawns to the baking tray. Return the tray to the oven for 5-6 minutes or until the prawns are pink and firm to touch.

Per Serving 399kcals, 20g fat (3.3g saturated), 22.6g carbs (2.9g sugars), 34.9g protein, 6g fibre, 0.401g sodium