Name: Prawn and bean salad with preserved lemon dressing
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.For preserved lemon dressing, whisk ingredients in a bowl and season to taste.

3.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.

Styling by Lisa Featherby

Styling by Geraldine Muñoz