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Tuscan white bean and prawn salad
Tuscan white bean and prawn salad
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Elevate your summer meals with this refreshing Italian bean and prawn salad.
Ingredients:
  • 250g (1 1/4 cups) dried cannellini beans, (see note) soaked in cold water overnight
  • 3 cloves garlic, 2 whole, 1 crushed
  • 1 sprig sage
  • 1 sprig rosemary
  • 125.00 ml oregano leaves
  • 160ml (2/3 cup) extra virgin olive oil
  • 80ml (1/3 cup) lemon juice
  • 1kg medium green prawns, peeled with tails intact, cleaned
  • 4 slices prosciutto, thinly sliced widthwise
  • 1 large fennel bulb (or 2 small), finely chopped, fronds reserved
  • 82.50 ml flat-leaf parsley, torn
Instructions:
  • Rinse beans and combine them in a saucepan with 2 whole garlic cloves, sage, and rosemary. Add enough water to cover the beans and bring to a gentle simmer over medium heat. Cook for 45 minutes or until the beans are tender, then drain. Remove and discard the herb sprigs. Mash the cooked garlic, then mix it with the beans in a bowl.
  • Chop half the oregano finely and combine with oil, lemon juice, and the remaining crushed garlic clove to make the dressing.
  • Pour 1/2 cup of dressing into a small bowl, cover and set aside. Coat prawns in the remaining dressing, then marinate in the refrigerator for 20 minutes.
  • Preheat a chargrill pan over high heat. Drain prawns and cook for 1 minute on each side or until they are just cooked.
  • Mix beans with the dressing, remaining oregano, prosciutto, fennel, fennel fronds, parsley, and warm prawns. Serve in individual bowls.

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