World Cuisine

Prawn and Cannellini Bean Salad

cook 20 mins
  • 4 plum tomatoes
  • 2 tablespoons olive oil
  • 4 spring onions
  • 1 red chilli, deseeded and sliced
  • 2 garlic cloves, sliced
  • 6–8 basil leaves, shredded
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon caster sugar
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 225 g (7 1/2 oz) cooked peeled king prawns
  • 1 tablespoon chopped parsley
  • 1 romaine lettuce
  • salt and pepper
  • Place the tomatoes in a bowl and pour over boiling water. Leave to stand for 1 minute, then drain and refresh under cold water. Peel off the skins and dice the tomatoes. Place in a large bowl.
  • Heat the olive oil in a frying pan and sauté the spring onions, red chilli and garlic for 2–3 minutes. Turn off the heat and stir in the basil, letting it wilt in the remaining heat.
  • Add the balsamic vinegar and sugar and stir until the sugar has dissolved. Season.
  • Add the drained cannellini beans, prawns and chopped parsley to the diced tomatoes, then pour over the dressing and toss together.
  • Place a few romaine lettuce leaves on 4 plates, then spoon in the salad.
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