Beetroot Salad with Prawn Skewers

A light, refreshing salad that’s as vibrant as it is nourishing. Sweet, earthy beetroot meets crisp greens and crunchy nuts, paired with smoky prawn skewers for a protein boost. Finished with our Cultured Food Company Beetroot with Ginger, it’s a gut-loving dish with a zingy twist.

Why You’ll Love It

Fresh, light, and packed with flavour.
Probiotic boost from Beetroot with Ginger.
A perfect balance of sweet, smoky, crunchy, and tangy.

Ingredients For the Salad

• 2 cups mixed salad leaves (spinach, rocket, baby leaves)
• 1 cup The Cultured Food Company Beetroot with Ginger, cubed
• A small handful of toasted cashews (or walnuts)
• 2 tbsp feta cheese, crumbled (optional)
• 1 tbsp olive oil
• 1 tsp balsamic vinegar or lemon juice
• Pinch of salt & pepper

Ingredients For the Prawn Skewers

• 200g prawns, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper, to taste
• Wooden skewers

Method

Make the prawn skewers:

1. Toss prawns with olive oil, paprika, garlic, salt,
   and pepper.
2. Thread onto skewers.
3. Grill or pan-fry for 2–3 minutes per side until pink
   and lightly charred.

Assemble the salad

1. 1. In a large bowl, toss salad leaves with olive oil, balsamic (or lemon juice), salt, and pepper.
2. Add cubed Beetroot with Ginger and sprinkle with nuts and feta.
3. Plate up and serve alongside warm prawn skewers.