(Serves four)

• 500g raw beetroot
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 tbsp honey
• Salt and pepper
• 4 handfuls rocket
• Small can borlotti beans, rinsed and drained
• 400g cooked, peeled prawns

Cook the beetroot and when cool enough to handle, top and tail them, rub off the skins and cut them into large dice.

Put the olive oil, lemon juice, mustard and honey into a small jar, season with salt and pepper, then put the lid on and give it a good shake. Let it stand at room temperature until needed and give it another shake before using.

When ready to serve, put a handful of rocket on each of four plates then divide the diced beetroot between them. Scatter over the borlotti beans, top with the prawns and drizzle over the dressing.