Prawn and bean salad with preserved lemon dressing

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2016

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