PRAWN, BEETROOT & KALE SALAD

SERVES 4 PREP 15 MINS + 30 MINS TO MARINATE COOK 25 MINS

• 1 bunch baby golden beetroot, peeled, halved (leaving 2cm stalk)

• 1 bunch baby purple beetroot, peeled, halved (leaving 2cm stalk)

• 1 tbsp olive oil, plus

1 tbsp extra

• 20 large green prawns, peeled, tails intact

• 2 garlic cloves, crushed

• ½ lemon, juiced

• 1 bunch kale, leaves torn into small pieces

• 450g microwave brown rice and quinoa

• 80g marinated feta, crumbled

• 1-2 tsp sumac, to serve

DRESSING

• 1 lemon, juice and zest

• 2 tsp seeded mustard

• 1 garlic clove, crushed

• ¹⁄³ cup extra-virgin olive oil

1 Preheat oven to 180°C. Line an oven tray with baking paper.

2 Toss yellow and purple beetroot in oil on tray. Season. Bake 20 mins until tender.

3 In a medium bowl, combine prawns with extra oil, garlic and lemon juice. Marinate 30 mins.

4 Heat a frying pan on high. Cook prawns 2-3 mins, turning, until completely changed in colour and cooked through. Add kale and stir through warm prawns to soften.

5 DRESSING In a screw-top jar, combine all ingredients and shake vigorously until well combined.

6 Heat rice and quinoa mix following packet directions, then set aside to cool slightly.

7 Toss half the dressing through quinoa mix in a large bowl. Top with beetroot, feta and prawn and kale mixture, drizzle with remaining dressing and sprinkle with a little sumac, if you like.