Lean Lemon & Herb King Prawns, Pearl Barley & Carrot Plate
Ready in about 45 minutes, this fresh king prawns and pearl barley dish is built for fat-loss phases — 402 kcal and 35g protein.
Ingredients
- 180g King Prawns
- 120g pearl barley
- 80g butternut squash
- 80g carrots
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the butternut squash and carrot, then measure out the sauce ingredients.
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2
Simmer the pearl barley for 25-30 minutes until plump and chewy, then drain.
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3
Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.
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4
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the butternut squash and carrot for 3-5 minutes until just tender with a little bite.
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6
Build the plate: pearl barley first, then the veg and king prawns, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.