Potato, Green Bean and Prawn Salad

From issue #3.
Photography by Photography by Aaron McLean.
Potato, Green Bean and Prawn Salad

Serves: 6


250g small green beans
350g small waxy potatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
pinch chilli flakes
150g peeled prawns with tails
1 cup basil, roughly chopped
½ preserved lemon, rind only, thinly sliced
100g crumbled feta cheese

50ml extra virgin olive oil
juice of ½ lemon
salt and pepper to taste


Top and tail the beans and if large, push them through a bean slicer. Blanch them in boiling salted water until crisp tender – about 4 minutes, then plunge into ice cold water. When cool, drain and pat dry. Set aside.

If the potatoes are large, cut them in half or quarter if necessary. Put into a pot, cover with cold salted water and bring to the boil. Cook for 10-15 minutes until tender. Drain and cool.

Heat the extra virgin olive oil in a sauté pan, over a medium low heat. Add the garlic and cook until lightly coloured. Add the chilli flakes and prawns and cook until the prawns are opaque. Toss in the basil,
and allow to wilt in the heat of the pan. Set aside. Whisk the dressing ingredients together in a large bowl.

Add the potatoes, green beans, and preserved lemon and toss gently to coat. Transfer to a serving dish, scatter over the prawns and crumble the feta over the whole dish. Serves 6