Chef Nadia’s Tuscan white bean and prawn salad

Prawns and cannellini beans are a popular Italian combination. This easy Mediterranean salad is less about the lettuce and more about the seared tender prawns and creamy cannellini beans. Recipe by Capsicum Culinary Studio

Serves: 2 | Cooking time: 8 minutes | Prep time: 15 minutes

Ingredients

• 12 prawns deveined and butterflied
• 6 scallops (optional)
• 1 can of cannellini beans or butterbeans
• 1 large tomato decided and diced
• 1 green pepper decided and diced
• 1 red onion sliced into rings
• 14 cucumber thinly sliced
• 1 packet of frilly, mixed lettuce
• 1 lemon sliced for garnish
• Salt and pepper as needed

Ingredients for dressing:

• ½ cup of olive oil
• ½ cup of lemon juice
• 8g Finely chopped dill
• 1 red chili finely chopped

Method

1. For the dressing mix all ingredients in a mixing bowl and set aside.
2. Drain the beans and put in a mixing bowl along with the tomatoes, red onion, cucumber, green pepper, and season.
3. Season prawns and grill on high heat for 8 minutes. Just before removing, squeeze lemon juice over it and set aside.
4. Sear scallops in the same pan and season once cooked set aside.
5. Once all the elements are completed you can start assembling your salad.
6. Use your lettuce as a base. Toss your beans and vegetables in the dressing and place on salad leaves. You can mix everything together or serve separately.
7. Garnish with grilled red peppers, dill, edible flowers, and grilled lemon slices.