Prawns with White Beans
Photography Becky Nunes.
Serves: 6
INGREDIENTS
2 tablespoons olive oil
500 grams shelled, raw green prawns with tail on
2 cloves garlic, thinly sliced
1 x 400 gram tin cooked white beans, drained and rinsed
Dressing
julienned zest and juice of 1 orange and 1 lemon
2 teaspoons Dijon mustard
1 clove garlic, crushed
2 tablespoons capers
3 tablespoons olive oil
¼ cup chopped fresh herbs e.g. basil, dill, flat leaf parsley
METHOD
Combine all the dressing ingredients except the herbs in a small bowl and season.
Heat the oil in a sauté pan and when hot add the prawns and the garlic. Season and stir continuously until half cooked.
Tip in the beans and the dressing. Keep the heat high as you don’t want the prawns to start stewing. Turn to coat and cook for 2-3 minutes to combine the flavours. Transfer the prawns to a serving bowl and when they have cooled a little, stir through the herbs.
The salad is best served warm or at room temperature.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.