Ingredients
- 1 bunch baby golden beetroot, peeled and trimmed, leaving 2-cm stalk
- 1 bunch baby beetroot, peeled and halved
- 1 tbsp olive oil, plus 1 tbsp extra
- 20 large green prawns, peeled with tails intact
- 2 garlic cloves, crushed
- ½ lemon, juice
- ¾ cup farro
- 100 g baby kale
- 80 g Persian feta, crumbled
- 1 - 2 tsp sumac, to serve
- For the dressing
- 1 lemon, juice and zest
- 2 tsp seeded mustard
- 1 garlic clove, crushed
- 2 tbsp extra virgin olive oil
Instructions
1. Preheat oven to moderate, 180°C.
2. Toss beetroot in oil on a lined oven tray. Season. Bake 20 minutes until tender.
3. Combine prawns with extra oil, garlic and juice. Marinate for 30 minutes.
4. Meanwhile, soak farro for 20 minutes. Drain and rinse. Cook in boiling water for 15 minutes until tender. Drain and cool.
5. Heat a frying pan on high. Cook prawns for 2 minutes, turning, until cooked.
The dressing
1. In a screw-top jar, combine all ingredients and shake vigorously to combine.
2. Toss farro and kale with dressing in a large bowl. Add beetroot, prawns and feta. Sprinkle with sumac to serve.
Notes
Farro is a dried wheat-grain product. Cook in water until it is soft but still crunchy. It's great in salads and soups and can also be eaten plain.
