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Friday Foodie: Nat Bourke is an holistic dietitian and nutritionist, certified fitness instructor, speaker and podcaster. Natalie is sharing her Spicy Prawn with Beetroot and goats milk cheese salad.

Spicy Prawn with Beetroot and goats milk cheese salad

  • Author: Natalie Bourke

Scale

Ingredients

For the salad...

  • 1/2 cup goats milk feta cheese, crumbled
  • 2 cups rocket
  • 5 small beetroots, peeled, boiled and sliced into cubes
  • 1 large tomato, cut into chunks

For the dressing...

  • Simply combine 1 tbsp. balsamic vinegar with 3 tbsp. of olive oil and shake together in a jar- dressing made!
  • For the prawns...
  • 2 tbsp. coconut oil for frying
  • 2 tbsp. red Thai curry paste
  • 1kg of prawns, deveined and peeled (or you could buy them having this done for you already!)
  • Salt and pepper to season

Instructions

  1. Prepare all salad ingredients as specified, keeping the feta out until the end
  2. Heat coconut oil in a medium fry pan and add the Thai curry paste until and allow to cook until the pan is sizzling with curry bits starting to attack you (be careful, its hot!)
  3. Add in prawns and cook for 3-4 minutes or until prawns are pink and cooked through
  4. Remove from heat and plate up. Adding the salad and dressing as desired
  5. Crumble the feta over the top, season with salt and pepper and voila! You're ready to be nourished