Ingredients
2 LeaderBrand Pure’n Ezy Baby Beets
1 LeaderBrand Super Kale
20 large prawns
peeled with tails intact
1 tbsp olive oil
2 cloves garlic
peeled, crushed
½ lemon
juice of
1 cup farro
80g feta
crumbled
1 tsp sumac
to serve
1 lemon
for dressing, juice and zest of
2 tsp wholegrain mustard
for dressing
1 clove garlic
for dressing, peeled, crushed
2 tsp extra virgin olive oil
for dressing
Allergy Advice
Contains Dairy
Contains Gluten
Contains Shellfish
Equipment
- 1 heavy-based frying pan
- 1 screw-top jar
- 1 large bowl
Instructions
- Combine prawns with the oil, garlic and lemon juice. Marinate for 30 minutes.
- Meanwhile, soak farro in water for 20 minutes. Drain and rinse. Cook farro in boiling water for 15 minutes until tender. Drain and cool.
- Heat a heavy-based frying pan on a high heat. Cook prawns for 2 minutes, turning until cooked through.
- In a screw-top jar, combine all the dressing ingredients and shake vigorously to combine.
- Toss farro and kale with dressing in a large bowl. Add beetroot, prawns and feta. Sprinkle with sumac to serve.
