Beetroot Salad with Pan Seared Prawns | © 2013 |

This simple but elegant salad contains sweet, tender vacuum pack beetroot beets, which is a truly convenient and versatile ingredient and great for use in a wide range of dishes, cilantro, and pistachios, plus protein-rich pan-seared prawns. The sweet but tangy taste of white balsamic and a rich, buttery macadamia oil make a perfect compliment to those naturally sweet root vegetables.

  • 2 Vacuum packed cooked beetroot
  • 8 Giant prawns, deveined
  • 1 handful Cilantro
  • 1 tbsp Macadamia oil
  • 1 tbsp Sunflower oil
  • White balsamic
  • Salt and freshly ground black pepper
  • 1 tbsp Pistachios, chopped
  1. Using a mandoline, slice the beetroot into a bowl. Add the white balsamic, a tablespoon of macadamia oil, and season with a little salt and pepper. Mix together.
  2. In a pan, heat the sunflower oil over high heat until hot. Add in prawns and cook until they have turned pink and cooked through, about 3 minutes.
  3. Arrange the thinly sliced beetroot onto two serving plates. Place the cilantro in the center and top with pan-seared prawns. Scatter the chopped pistachios over. Drizzle with a little bit more macadamia oil if desired. | © 2013 | | © 2013 |