Creamy Prawn with Sweet Potato

Lunch

Ingredients

80 g raw prawns large

60 g cream cheese light Philadelphia

5 cherry tomatoes

1 garlic cloves

2 tsp olive oil

0.5 courgette

1 sweet potatoes

1 sprinkle paprika

Directions

1. Preheat the oven to 180°C (fan 160°C/gas mark 4).
2. Peel and cut the potato into thin and long strips
3. In a large bowl toss them roughly in 1 tsp olive oil with paprika
4. Lay the chips on a roasting dish and cook for 20 – 25 mins tossing every 5 minutes.
5. Place 1 tsp olive oil in a pan on medium heat. Add crushed garlic and fry for 1-2 minutes.
6. Add the halved cherry tomatoes and sliced courgettes to the pan and cook until tender.
7. Add the cream cheese to the pan and stir well allowing to melt.
8. Add the prawns to the sauce and allow the sauce to simmer until prawns turn pink for approximately 5-10 minutes.
9. Serve with sweet potatoes.

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