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Prawn and white bean salad with tomato dressing

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

By Emma Knowles, Lisa Featherby & Alice Storey
  • 20 mins preparation
  • 45 mins cooking plus cooling, standing
  • Serves 4
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Prawn and white bean salad with tomato dressing
You’ll need to begin this recipe a day ahead to soak the dried beans.


  • 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


  • 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.


This recipe is from the March 2013 issue of .

  • undefined: Emma Knowles, Lisa Featherby & Alice Storey