Recipe

Prawn, beetroot and kale salad

Get back on track with this light but filling prawn, beetroot and kale salad recipe. It's perfect for an easy weeknight family meal

By Jennene Plummer
  • 15 mins preparation
  • 30 mins cooking
  • 20 mins marinating
  • Serves 4
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This recipe first appeared in Woman's Day.
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Ingredients

  • 2 bunch baby beetroot, small leaves washed, reserved
  • 1 bunch kale, leaves stripped, shredded
  • 1 cup fat-free Italian dressing
  • 20 large prawns, peeled, deveined, tails on
  • 400 gram tub baby heirloom tomatoes, halved
  • 1/2 bunch parsley, chopped
  • 250 gram packet microwave brown and wild rice, cooked
  • char-grilled lemon halves to serve

Method

  • 1
    Place beetroot in a large saucepan and cover with salted water. Bring to the boil on high. Reduce heat to low and simmer, covered, for 15-20 minutes until tender. Drain well. Cool before peeling and cutting into wedges (leave small ones whole).
  • 2
    In a large bowl, combine beetroot, reserved leaves and kale. Pour over dressing and season. Mix well. Set aside for 20 minutes.
  • 3
    Preheat char-grill pan on high. Spray prawns lightly with oil and season. Char-grill for 1-2 minutes each side until cooked through. Set aside.
  • 4
    Add tomatoes, parsley and rice to beetroot mixture. Toss well. Serve topped with prawns and accompanied with grilled lemon halves.