Fast Recipes

Prawn and bean salad with preserved lemon dressing

Fresh, light and simple - this salad makes the perfect mid week meal.

By Lisa Featherby
  • Serves 4
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Prawn and bean salad with preserved lemon dressing


  • 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 ingredients in 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.
  • Author: Lisa Featherby