Name: Prawn and white bean salad with tomato dressing
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 300 gm dried white beans, soaked overnight in cold water, drained; 250 ml dry white wine; 12 medium uncooked prawns, peeled, tails intact, cleaned; 3 thyme sprigs; Thinly peeled rind of ½ lemon, juice of 1½ lemons; 2 baby fennel bulbs, trimmed, fronds and trimmings reserved; ½ small Spanish onion, finely chopped; 1 cup coarsely chopped flat-leaf parsley; 2½ tbsp extra-virgin olive oil; 300 gm mixed cherry tomatoes, halved, larger ones quartered; 2 garlic cloves, finely chopped

Prawn and white bean salad with tomato dressing

Australian Gourmet Traveller recipe for prawn and white bean salad with tomato dressing.

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

You’ll need to begin this recipe a day ahead to soak the dried beans.

Ingredients

300 gm dried white beans, soaked overnight in cold water, drained

250 ml dry white wine

12 medium uncooked prawns, peeled, tails intact, cleaned

3 thyme sprigs

Thinly peeled rind of ½ lemon, juice of 1½ lemons

2 baby fennel bulbs, trimmed, fronds and trimmings reserved

½ small Spanish onion, finely chopped

1 cup coarsely chopped flat-leaf parsley

2½ tbsp extra-virgin olive oil

300 gm mixed cherry tomatoes, halved, larger ones quartered

2 garlic cloves, finely chopped

Method

Main

1.Combine beans and a generous amount of unsalted cold water in a large saucepan, bring to the boil over medium-high heat and simmer until tender (30-40 minutes). Drain and refresh under cold running water, then drain well and transfer to a large bowl.

2.Meanwhile, combine wine, prawns, thyme, lemon rind, fennel trimmings, 1 tsp sea salt and 250ml water in a small saucepan, season to taste, bring to the simmer over medium-high heat, then remove from heat and stand for 15 minutes. Remove prawns (discard poaching mixture) and add to beans.

3.Shave fennel bulbs on a mandolin and stand in a bowl of iced acidulated water until crisp (5 minutes), drain, then add to prawn mixture. Add onion, parsley and fennel fronds, season to taste and set aside.

4.Heat oil in a saucepan over medium-high heat, add tomato and garlic and cook until tomato just begins to soften (2-3 minutes). Remove from heat, stir in lemon juice, season to taste and pour into bean mixture. Toss to combine and serve.