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
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
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.