175 gm green beans, trimmed600 gmcanned cannellini beans, drained and rinsed2 tbsp olive oil12 uncooked prawns, peeled, deveined, heads removed and tails intact1 tsp coarsely crushed coriander seeds½ Spanish onion, thinly sliced1 cup coarsely chopped flat-leaf parsley½bunch chives, cut into batonsPreserved lemon dressing200 ml extra-virgin olive oilJuice of 2 lemons½ preserved lemon, flesh discarded, rinsed and finely chopped
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.
For preserved lemon dressing, whisk ingredients in a bowl and season to taste.
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.