Prawn and bean salad with preserved lemon dressing

Prawn and bean salad with preserved lemon dressing

Serves 4 as a light meal
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

1- 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.

2- For preserved lemon dressing, whisk ingredientsin a bowl and season to taste.

3- 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.