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Tangy prawn and bean salad recipe
Tangy prawn and bean salad recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious tangy prawn and bean salad with succulent prawns in zesty lemon Dijon dressing, mixed with colorful beans, tomatoes, red onions, and fresh herbs for a bold and nutrient-packed dish that will wow your guests.
Ingredients:
  • 11⁄200.20 gm extra virgin olive oil
  • 1 large red onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2.50 gm smoked paprika
  • 2 x 400g cans no-added-salt cannellini beans, rinsed, drained
  • 400g can cherry tomatoes
  • 125ml (1⁄2 cup) Vegetable Liquid Stock
  • 2 tsp harissa paste, plus 1 tsp, extra
  • 42.00 gm fresh lemon juice
  • 500g green king prawns, unpeeled
  • 60g baby rocket
  • 1⁄250.00 ml fresh continental parsley leaves
  • 1 bunch broccolini, steamed
Instructions:
  • In a large flameproof casserole dish or deep frying pan, heat 1 tbsp oil over medium heat. Sauté onion for 5-6 minutes until softened. Add fennel and sauté for 5 minutes. Stir in garlic and paprika, cook for 1 minute until aromatic.
  • Combine the cannellini beans, tomatoes, stock, and 125ml (1⁄2 cup) water in a pot. Bring to a boil, then lower the heat to simmer partially covered for about 15 minutes until the sauce thickens.
  • Preheat a barbecue grill or large chargrill pan on high. In a large bowl, mix harissa and 1 tbsp lemon juice. Add prawns and coat them evenly. Season with pepper. Grill prawns for 2-3 minutes per side until cooked through and shells are lightly charred.
  • In a bowl, mix the rocket and parsley. In a small bowl, blend the extra harissa, remaining lemon juice, and oil, then drizzle it over the bean mixture. Serve topped with prawns, rocket salad, and broccolini.

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