Prawn and bean salad with preserved lemon dressing

AT A GLANCE

  • Serves 4 people

  • 175 gm green beans, trimmed
  • 600 gm canned cannellini beans, drained and rinsed
  • 2 tbsp olive oil
  • 12 uncooked prawns, peeled, deveined, heads removed and tails intact
  • 1 tsp coarsely crushed coriander seeds
  • ½ Spanish onion, thinly sliced
  • 1 cup coarsely chopped flat-leaf parsley
  • ½ bunch chives, cut into batons
  •  
  • Preserved lemon dressing
  • 200 ml extra-virgin olive oil
  • Juice of 2 lemons
  • ½ preserved lemon, flesh discarded, rinsed and finely chopped
01   Blanch green beans until bright green and just tender (1-2 minutes), add cannellini beans to warm through (20 seconds), then drain well and keep warm.
02   For preserved lemon dressing, whisk ingredients in a bowl and season to taste.
03   Heat olive oil in a large frying pan over high heat. Season prawns with coriander seeds and salt and pepper, add to pan and fry until pink and just cooked through (3-5 minutes). Add beans, Spanish onion and preserved lemon dressing, toss to combine, stir in herbs and serve.

Topics:

FAST, BEANS, PRAWNS, SALAD, LEMON, PRAWNS, PARSLEY, BEANS

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUÑOZ

FEATURED IN

May 2016

May 2016

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