Prawn and beetroot salad
This prawn and beetroot salad is ideal as a starter or tapa with glass of vino. It’s very easy to put together, but do use raw prawns and they taste much better that ready-cooked ones. Instead of mint, you can serve the dish with dill or chives.
Ingredients
Method
- Finely slice the garlic.
- Heat the olive oil and fry the garlic gently until translucent.
- Add the prawns and the lemon juice. Put the lid on and cook for 2 minutes, then turn off the heat.
- Cut the beetroot into thin wedges or slices, then chop the salad onions.
- Scatter them into a bowl. Add the prawns, season with salt and pepper, then add a drop olive oil and some lemon juice to your liking.
- Garnish with mint leaves and serve.