Pink Beetroot with Garlic Prawns

  • Jennifer Morgan

PINK BEETROOT HUMMUS WITH GARLIC LEMON PRAWNS

INGREDIENTS - PINK BEETROOT HUMMUS

  • 400g chickpeas
  • 1 roasted beetroot
  • 陆 lemon juice
  • 2 tbsp tahini
  • 2 cloves garlic
  • 陆 tsp sea salt
  • 3 tbsp olive oil

    INGREDIENTS - GARLIC LEMON PRAWNS

    • 聽 聽 聽 聽 2 tbsp butter
    • 聽 聽 聽 聽 1 bunch parsley, chopped
    • 聽 聽 聽 聽 3 cloves garlic, minced
    • 聽 聽 聽 聽 400g prawns
    • 聽 聽 聽 聽 1/2 lemon juice
    • 聽 聽 聽 聽 Sea salt to taste

      INSTRUCTIONS:

      Step1

      Heat the butter in a large frying pan. Once melted, add parsley and garlic and cook gently for 30 seconds.

      Step 2

      Add prawns to the pan and cook for 3 to 4 minutes, until pink. Add lemon juice, salt to taste.

      Step 3

      Stir through for two minutes to let the flavours combine, then serve.


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