2 cooked beetroot in beetroot juice, juice reserved
1-2 garlic cloves
2tbsp red wine vinegar
1/2tsp caster sugar
3-4 radishes, very finely sliced
1/2 small red onion, finely sliced
250g raw king prawns
1 avocado
2-4 slices ancient grain
Sourdough, toasted until golden
Purple basil, to garnish
For the miso butter
2tsp white miso
2tbsp butter
1 garlic clove, grated
Small handful flat-leaf parsley, finely chopped
Method
Cut the beetroot pack over a bowl to collect the juices, then thinly slice the beetroot and cut into matchsticks and add to the juice in the bowl. Stir in the grated garlic, vinegar and sugar and set aside for 30 minutes. Pour the vinegar mix from the beetroot into a separate bowl and add the sliced radishes and onion. Set aside for 30 minutes to pickle. Bring a large pan of well salted water to the boil and drop in the prawns. Cook for 2 minutes until the prawns are just pink.
Meanwhile, for the miso butter, melt the butter in a medium pan, stir the miso into the melted butter and add the garlic and parsley. Drain the prawns and immediately stir them into the miso butter. Set aside to cool. Cut the avocado in half and then into thin slices. Top the toast with the beetroot matchsticks, followed by the sliced avocado. Spoon the prawns over, scatter the pickled radish and red onion slices over and serve garnished with purple basil.
Recipes by Liz Franklin, food styling by Charlotte Jenkinson, photography by Angela Dukes
