Prawns with White Beans
Photography by Becky Nunes.
Serves: 6
INGREDIENTS
2 tablespoons olive oil
500 grams shelled, raw green prawns with tail on
2 cloves garlic, thinly sliced
1 x 400 gram tin cooked white beans, drained and rinsed
Dressing
julienned zest and juice of 1 orange and 1 lemon
2 teaspoons Dijon mustard
1 clove garlic, crushed
2 tablespoons capers
3 tablespoons olive oil
¼ cup chopped fresh herbs e.g. basil, dill, flat leaf parsley
METHOD
Combine all the dressing ingredients except the herbs in a small bowl and season.
Heat the oil in a sauté pan and when hot add the prawns and the garlic. Season and stir continuously until half cooked.
Tip in the beans and the dressing. Keep the heat high as you don’t want the prawns to start stewing. Turn to coat and cook for 2-3 minutes to combine the flavours. Transfer the prawns to a serving bowl and when they have cooled a little, stir through the herbs.
The salad is best served warm or at room temperature.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!