Beetroot recipes
30 minutes
20-minute root veg salad

Toss the prawns with the harissa paste and set aside.
Remove the skin and pith from all the citrus fruits then, using a sharp knife, cut out the flesh from each segment and place in a bowl.
Toss with the coriander, 1 T olive oil, palm sugar and fish sauce, and season to taste.
Place a large pan over a high heat and add the remaining olive oil.
When hot, fry the prawns, in batches, for 3 minutes each, or until slightly charred and coral in colour.
Serve hot with the citrus salsa on the side.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets. You can also make your own at home.