Venetian prawn and white bean salad

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Venetian-style prawns and white beans.

Adapted from a recipe by Ursula Ferrigno in `Taste Italia'.

Serves four.

Ingredients

150 g
dried cannellini beans
2 sprigs
rosemary
3
bay leaves
3
flat-leaf parsley sprigs
4
garlic cloves, unpeeled
15 ml
Zaytoun FAIRTRADE olive oil
15 ml
FAIRTRADE white wine
500 g
large shelled prawns
2 stalks
celery
handful
fresh herbs (e.g. mint or oregano)
2
FAIRTRADE lemons
to taste
salt and freshly ground FAIRTRADE black pepper
FAIRTRADE
Sources

Method

Preparation

Soak the beans in plenty of cold water overnight.

Cooking

Drain the cannellini beans and place in a large pan. Add plenty of cold water to cover, add the herbs and unpeeled garlic.

Bring to the boil, then reduce the heat, cover and simmer for about 1½ hours or until the beans are tender.

Drain the beans and discard the herbs and garlic.

Put the oil and wine in a saucepan on a medium heat. Add the prawns and cook until pink (2 or 3 minutes). Discard the cooking juices.

Wash the celery and chop fine.

Wash and chop the herbs.

Juice one lemon and quarter the other.

Combine the beans and prawns in a bowl, and add the celery, along with the lemon juice and chopped herbs.

Season well with salt and pepper, drizzle with Fairtrade olive oil and toss to mix.

To serve

Serve at room temperature with lemon wedges and a hunk of focaccia or crusty whole meal bread.

Notes

If time is short, use a can of Fairtrade white kidney beans in place of cooking the beans from dry.