• 180g King Prawns King Prawns, raw
• 160g sweet potato Sweet Potato, baked
• 80g courgette Courgette
• 80g sweetcorn Sweetcorn, canned
• 2 tsp Cajun seasoning
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• chopped parsley

1. 1

   Prep everything first: wash and trim the courgette and sweetcorn, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.

4. 4

   Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.

5. 5

   Meanwhile, steam or stir-fry the courgette and sweetcorn for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and king prawns, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.