Grilled Prawns with Beetroot

Instructions

1. 1

   Preheat your grill to medium-high heat. While it heats, toss the beetroot quarters with 2 tablespoons of olive oil, salt, pepper, and thyme in a bowl.

   Tip: Prepare beetroot first as it takes longer to cook than prawns.

2. 2

   Place beetroot on the grill and cook for 15-18 minutes, turning every 4-5 minutes until caramelised and fork-tender.

   Tip: Beetroot should have charred edges but remain slightly firm in the centre.

3. 3

   While beetroot cooks, combine prawns in a bowl with remaining 2 tablespoons of olive oil, minced garlic, lemon juice, salt, pepper, and chilli flakes. Mix gently to coat.

   Tip: Don't marinate too long or the acid will begin to cook the prawns.

4. 4

   Once beetroot is nearly done, move it to the cooler side of the grill and increase heat under the main cooking area.

   Tip: This prevents the beetroot from burning while you cook the prawns.

5. 5

   Thread prawns onto skewers or arrange directly on the grill grates. Grill for 2-3 minutes per side until pink and cooked through.

   Tip: Prawns cook very quickly; overcooked prawns become rubbery.

6. 6

   In a small saucepan off the grill, warm the balsamic vinegar and honey together for 1-2 minutes until slightly reduced and glossy.

   Tip: This creates a light glaze without overwhelming the delicate prawn flavour.

7. 7

   Transfer grilled prawns and beetroot to a serving platter, drizzle with the warm balsamic glaze, and scatter fresh parsley over the top.

   Tip: Serve immediately while prawns are still warm.