The prawns aren’t breaded, the chips aren’t made from regular potato and no deep-fat frier is involved. Go figure! Meal for one, 425 calories. Enjoy.

Ingredients 

• 150g large fresh prawns, split down their backs with a sharp knife so they open up as you cook them
• 1 green pepper
• 4 spring onion, roughly chopped
• 2 tsps olive oil
• 5 fresh tomatoes, deseeded and cut into strips
• 1 red chilli, sliced
• 2 cloves of garlic, crushed
• Juice of half a lemon
• Fresh coriander, big handful roughly chopped
• 1 tbsp  low fat greek  yoghurt
• Salt and pepper
• 1/2 tsp smoked paprika
• 250g sweet potatoes, cut into chunky chip shapes

What to do 

1. Firstly roast the pepper by rubbing it with a teaspoon of oil and roasting in a hot oven.
2. Once charred, steam in a clip film covered bowl until you can rub off the blackened skin.
3. When a little cooled, cut the pepper into strips, ready to use.
4. Using the pan you roasted the pepper in, drop the sweet potatoes pieces into it, sprinkling with salt, pepper and smoked paprika.
5. Cook for 40 minutes shaking half way through.
6. As the chips finish cooking heat the remaining oil in a frying pan and fry the garlic and spring onions.
7. Cook for a minute or so and drop in the prawns.
8. As they cook and pinken, add the chilli, followed by the pepper and tomato and turn over gently as they warm through.
9. Season and finish off with the coriander, lemon juice and serve with the yoghurt on top along side the chips.