Prawn and white bean salad with tomato dressing


  • Serves 4 people

  • 300 gm dried white beans, soaked overnight in cold water, drained
  • 250 ml dry white wine
  • 12 medium uncooked prawns, peeled, tails intact, cleaned
  • 3 thyme sprigs
  • Thinly peeled rind of ½ lemon, juice of 1½ lemons
  • 2 baby fennel bulbs, trimmed, fronds and trimmings reserved
  • ½ small Spanish onion, finely chopped
  • 1 cup coarsely chopped flat-leaf parsley
  • 2½ tbsp extra-virgin olive oil
  • 300 gm mixed cherry tomatoes, halved, larger ones quartered
  • 2 garlic cloves, finely chopped
01   Combine beans and a generous amount of unsalted cold water in a large saucepan, bring to the boil over medium-high heat and simmer until tender (30-40 minutes). Drain and refresh under cold running water, then drain well and transfer to a large bowl.
02   Meanwhile, combine wine, prawns, thyme, lemon rind, fennel trimmings, 1 tsp sea salt and 250ml water in a small saucepan, season to taste, bring to the simmer over medium-high heat, then remove from heat and stand for 15 minutes. Remove prawns (discard poaching mixture) and add to beans.
03   Shave fennel bulbs on a mandolin and stand in a bowl of iced acidulated water until crisp (5 minutes), drain, then add to prawn mixture. Add onion, parsley and fennel fronds, season to taste and set aside.
04   Heat oil in a saucepan over medium-high heat, add tomato and garlic and cook until tomato just begins to soften (2-3 minutes). Remove from heat, stir in lemon juice, season to taste and pour into bean mixture. Toss to combine and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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