Prawn Salad Boats
Ingredients
- 1 head baby cos lettuce, separated into individual leaves
- 1 handful cherry tomatoes, quartered
- ½ cup alfalfa sprouts
- 1 cup carrots, shredded
- 3/4 cup red cabbage, thinly sliced - 4 radishes, thinly sliced - 1 medium ripe avocado, thinly sliced - 1 tbsp hemp seeds (optional) - 15 prawns, peeled and deveined - Small handful coriander leaves
Beetroot Sauce - 1 medium beetroot, roasted - 1 large lemon, zested - ½ large lemon, juiced - 1 pinch salt and black pepper - 2 large cloves garlic, chopped - 2 tbsp tahini
Method
Beetroot Sauce
1. Preheat oven to 180 C. Line a baking tray with baking paper.
2. Remove the stem and most of the root from beetroot.
3. Wrap beetroot in foil, wrap tightly, place onto baking tray and roast for one hour or until a knife inserted falls out without resistance. It should be tender. Set aside to cool.
4. Once cooled, scrape the skin off with a knife and chop into cubes.
5. Add beetroot and remaining ingredients and blend until smooth.
6. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
7. Leftovers will keep in the fridge for up to a week and makes a delicious dip.
Assembly
1. Arrange lettuce leaves on a serving platter and begin filling with 1-2 Tbsp beetroot sauce.
2. Top with tomatoes, sprouts, carrots, cabbage, avocado, prawns and hemp seeds (optional).
3. Garnish with a sprinkle of coriander leaves.