Steamed paua, blood orange, beetroot & rhubarb

Ingredients

4	Paua, small, sac and teeth removed (Main)
¼	Radishes, peeled and grated
8	Baby beetroots, roasted with olive oil in tin foil
1 stalk	Rhubarb, thinly sliced on a bias
½ Tbsp	Caster sugar
2	Blood oranges, segmented and juice saved
1 handful	Flat leaf (Italian) parsley, leaves torn
1 Tbsp	Red wine vinegar
1 tsp	Dijon mustard
3 Tbsp	Avocado oil, or macadamia oil
1 to serve	Pecorino cheese

Directions

1. In a steamer, place the paua on to a nest of grated radish then scatter over a little of the remaining radish and gently steam for 10 minutes. Remove, cool slightly then slice thinly.
2. Cut the beets into quarters, put in a bowl and gently toss with the rhubarb, sugar, the blood orange segments, juice and the parsley. Add the red wine vinegar, Dijon mustard, oil and paua, fold through the ingredients.
3. Spoon into four dinner-sized pasta bowls, top with shavings of pecorino cheese.